Introduction

This peanut butter and coconut chicken traybake is a vibrant, flavorful dish that combines tender chicken thighs with a creamy, spiced sauce. Served alongside a refreshing cucumber salad, it’s a perfect balance of rich and fresh flavors that’s easy to prepare and sure to impress.

Peanut Butter & Coconut Chicken Traybake with Cucumber Salad Recipe - Recipe Image

Ingredients

4 skin-on, bone-in chicken thighs
6 spring onions, chopped into thirds
15g ginger, peeled and finely grated
1 garlic clove, finely grated
1 ¼ tsp ground turmeric
½ tsp chilli flakes
1 tsp coriander seeds
4 tbsp crunchy dark roast peanut butter
400ml can coconut milk
1 tbsp soy sauce
1 cucumber, peeled in stripes, deseeded and cut into chunks
1 lime, zested and juiced
½ red chilli, finely sliced
10g coriander leaves, picked
Salted peanuts, for garnish
Cooked white rice, to serve

Instructions

Step 1: Place the chicken thighs in a large bowl. Add the spring onions, grated ginger, and garlic. Sprinkle in 1 teaspoon of the turmeric, the chilli flakes, and coriander seeds. Season well with salt and pepper, then mix everything thoroughly to coat the chicken. If time allows, chill for 1 hour to enhance the flavors.
Step 2: Preheat your oven to 220°C (200°C fan) or gas mark 8. Arrange the chicken and spring onions in a deep roasting tin and roast for 15 minutes.
Step 3: While the chicken roasts, whisk together the peanut butter, coconut milk, soy sauce, and remaining ¼ teaspoon turmeric in a bowl. Season lightly with salt and pepper.
Step 4: Remove the chicken from the oven and pour over the peanut sauce. Return to the oven for another 15–18 minutes, or until the chicken is golden, cooked through, and the sauce has reduced and is bubbling.
Step 5: Meanwhile, prepare the cucumber salad by combining cucumber chunks with the lime zest and juice, red chilli slices, and coriander leaves. Season with salt and keep chilled until serving.
Step 6: Once the chicken is cooked, sprinkle over extra coriander leaves, salted peanuts, and additional chilli slices. Squeeze over some lime juice for brightness, then serve immediately with plenty of cooked white rice and the cucumber salad on the side.

Tips & Variations

For a milder version, reduce or omit the chilli flakes and fresh chilli in the salad.
Use smooth peanut butter if you prefer a creamier sauce.
Add a handful of chopped roasted peanuts into the sauce before baking for extra texture.
Swap chicken thighs for drumsticks or boneless chicken breasts if desired—adjust cooking time accordingly.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 2 days. The cucumber salad is best kept separate and eaten fresh but can be refrigerated for up to 24 hours. Reheat the chicken gently in the oven or microwave until warmed through before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish gluten-free?

Yes, use gluten-free soy sauce to keep the dish gluten-free.

How can I tell if the chicken is cooked through?

The chicken is cooked when the juices run clear and there is no pink inside. The internal temperature should reach 75°C (165°F) when checked with a meat thermometer.

Peanut Butter & Coconut Chicken Traybake with Cucumber Salad Recipe

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★★★★★

4.7 from 148 reviews

This Peanut Butter & Coconut Chicken Traybake is a vibrant and flavorful dish featuring tender, skin-on chicken thighs roasted with a rich and creamy peanut and coconut sauce. Infused with aromatic spices like turmeric, coriander seeds, and ginger, it offers a perfect balance of warmth and a subtle kick from chili flakes. Served alongside a refreshing cucumber salad dressed with lime and chili, this meal is an easy, satisfying one-pan dinner that’s perfect for a weeknight or casual gathering.

Author: Lila
Prep Time: 15 minutes plus 1 hour marinating time (optional)
Cook Time: 33 minutes total (15 minutes initial roasting + 15-18 minutes with sauce)
Total Time: 1 hour 48 minutes (including marination), or 48 minutes without marination
Yield: Serves 4
Category: Main Course
Method: Baking
Cuisine: Fusion (Asian-inspired)

Ingredients

Scale

Chicken and Spices

4 skin-on, bone-in chicken thighs
6 spring onions, chopped into thirds
15g ginger, peeled and finely grated
1 garlic clove, finely grated
1 ¼ tsp ground turmeric (divided)
½ tsp chilli flakes
1 tsp coriander seeds
Salt and freshly ground black pepper, to taste

Peanut Sauce

4 tbsp crunchy dark roast peanut butter
400ml can coconut milk
1 tbsp soy sauce
Salt and freshly ground black pepper, to taste

Cucumber Salad

1 cucumber, peeled in stripes, deseeded and cut into chunks
1 lime, zested and juiced (divided)
½ red chilli, finely sliced (divided)
10g coriander leaves, plus extra for garnish
Salt, to taste

To Serve

Salted peanuts, for garnish
Cooked white rice, as desired

Instructions

Marinate the chicken: Place the chicken thighs in a large bowl. Add the spring onions, grated ginger, and garlic. Sprinkle in 1 teaspoon of turmeric, chilli flakes, and coriander seeds. Season well with salt and freshly ground black pepper. Mix thoroughly to coat all pieces evenly. For best flavor, chill the mixture for 1 hour if time permits.
Preheat oven: Set the oven to 220°C (200°C fan) or gas mark 8 to prepare for roasting.
Initial roasting: Arrange the chicken and spring onions in a deep roasting tin and place in the hot oven. Roast for 15 minutes, allowing the skin to start crisping and the flavors to develop.
Prepare the peanut sauce: While the chicken roasts, whisk together the crunchy peanut butter, coconut milk, soy sauce, and the remaining ¼ teaspoon turmeric in a bowl. Season lightly with salt and pepper to balance the flavors.
Bake with sauce: Remove the roasting tin from the oven and carefully pour the prepared peanut sauce over the chicken and spring onions. Return the tin to the oven and continue roasting for an additional 15-18 minutes, or until the chicken is cooked through, golden, and the sauce has thickened and is bubbling.
Make cucumber salad: In a separate bowl, combine the cucumber chunks with lime juice and zest, sliced red chilli, and coriander leaves. Season with salt, toss well, and refrigerate until ready to serve to keep it crisp and fresh.
Finish and serve: Once the chicken is fully cooked, scatter extra coriander leaves, salted peanuts, and finely sliced red chilli over the top. Squeeze the remaining lime juice over the dish. Serve the traybake alongside plenty of steamed white rice and the chilled cucumber salad for a complete meal.

Notes

For a spicier kick, increase the amount of chilli flakes or fresh chilli as preferred.
To save time, the chicken can be marinated overnight for deeper flavor infusion.
Use skin-on chicken thighs for best texture; skin crisps nicely during roasting.
Serve with jasmine or basmati rice to complement the creamy sauce.
Ensure to deseed the cucumber to avoid excess moisture in the salad.

Keywords: peanut butter chicken, coconut chicken, traybake, roasted chicken thighs, cucumber salad, Asian-inspired dinner, easy chicken recipes