Introduction

This peanut butter and coconut chicken traybake is a flavorful, easy-to-make dish that combines tender chicken thighs with a creamy, spiced sauce. Served alongside a refreshing cucumber salad and rice, it makes a perfect weeknight dinner that’s both satisfying and vibrant.

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 (plus extra for garnish)
10g coriander, leaves picked (plus extra for garnish)
Salted peanuts, for garnish
Cooked white rice, to serve
Salt and pepper, to season

Instructions

Step 1: In a large bowl, combine the chicken thighs, spring onions, grated ginger, and garlic. Sprinkle in 1 tsp of the turmeric, chilli flakes, and coriander seeds. Season well with salt and pepper, then toss everything together to coat the chicken evenly. If you have time, chill this mixture for 1 hour to enhance the flavors.
Step 2: Preheat the oven to 220°C (200°C fan/gas mark 8). Transfer the chicken and spring onions to 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 the remaining turmeric in a bowl. Season lightly with salt and pepper to taste.
Step 4: Remove the chicken from the oven, pour the peanut butter sauce over it, and return to the oven for another 15-18 minutes. Roast until the chicken is golden, cooked through, and the sauce has reduced and is bubbling.
Step 5: For the cucumber salad, mix the cucumber chunks with lime juice and zest, sliced chilli, and coriander leaves. Season with salt and keep chilled until ready to serve.
Step 6: Once the chicken is cooked, sprinkle over extra coriander leaves, salted peanuts, and sliced chilli. Squeeze over fresh lime juice before serving.
Step 7: Serve the traybake chicken with plenty of cooked white rice and the chilled cucumber salad on the side.

Tips & Variations

For a milder version, reduce or omit the chilli flakes and fresh chilli. To add more crunch, toast the peanuts lightly before garnishing.
If you prefer, swap the bone-in chicken thighs for boneless ones for quicker cooking, but keep an eye on the timing.
For a richer sauce, stir in a little lime zest into the peanut butter mixture before roasting.

Storage

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave until warmed through. The cucumber salad is best served fresh but can be kept separate in the fridge for up to 24 hours.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use peanut butter alternatives?

Yes, you can substitute peanut butter with almond or cashew butter, but the flavor will be different. Make sure to use a crunchy variety if you want that texture in the sauce.

Is this dish suitable for freezing?

The cooked chicken and sauce can be frozen in an airtight container for up to 1 month. Freeze the cucumber salad separately, as it doesn’t freeze well and will become watery when thawed.

Peanut Butter & Coconut Chicken Traybake with Cucumber Salad Recipe

Print Recipe

★★★★★

4.5 from 121 reviews

A flavorful and easy peanut butter & coconut chicken traybake infused with turmeric, ginger, and chili, served alongside a refreshing cucumber salad with lime and coriander, perfect for a wholesome weeknight meal.

Author: Stella
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: Fusion (Asian-inspired)
Diet: Halal

Ingredients

Scale

Chicken and Marinade

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 pepper, to season

Peanut Sauce

4 tbsp crunchy dark roast peanut butter
400ml can coconut milk
1 tbsp soy sauce
Remaining ¼ tsp ground turmeric
Salt and pepper, to taste

Cucumber Salad

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

To Serve

Salted peanuts
½ red chilli, finely sliced (additional garnish)
1 lime, juiced (additional garnish)
Cooked white rice

Instructions

Marinate the Chicken: In a large bowl, combine the chicken thighs with spring onions, grated ginger, garlic, 1 tsp ground turmeric, chilli flakes, coriander seeds, salt, and pepper. Mix thoroughly to coat the chicken well in the spices. For enhanced flavor, chill the marinated chicken for 1 hour if time permits.
Preheat the Oven: Heat the oven to 220°C (200°C fan)/gas mark 8 to prepare for roasting the chicken and vegetables.
Initial Roasting: Place the marinated chicken and spring onions into a deep roasting tin. Roast in the preheated oven for 15 minutes to begin cooking and develop color.
Make the Peanut Sauce: While the chicken roasts, whisk together the crunchy peanut butter, coconut milk, soy sauce, and the remaining ¼ tsp ground turmeric in a bowl. Season lightly with salt and pepper, adjusting flavor as needed.
Roast with Sauce: Remove the chicken from the oven and pour the prepared peanut sauce over it, ensuring even coverage. Return to the oven for a further 15-18 minutes until the chicken is golden, thoroughly cooked, and the sauce has reduced and is bubbling.
Prepare Cucumber Salad: Mix the cucumber gently with lime juice and zest, sliced red chilli, and coriander leaves. Season the salad with salt and chill until ready to serve to allow flavors to meld.
Garnish and Serve: Once the chicken is cooked, sprinkle over extra coriander leaves, salted peanuts, finely sliced red chilli, and squeeze over additional lime juice. Serve the peanut butter & coconut chicken traybake with plenty of cooked white rice and the fresh cucumber salad on the side.

Notes

Chilling the marinated chicken for an hour enhances the depth of flavor but can be skipped if short on time.
Use skin-on bone-in thighs for juiciness and flavor; boneless can be used but may cook faster.
Adjust chilli flakes and fresh chilli to your desired heat level.
Salted peanuts add a nice texture and salty contrast; substitute with roasted unsalted peanuts if preferred.
This dish pairs well with jasmine or basmati rice to soak up the rich sauce.

Keywords: peanut butter chicken, coconut milk chicken, traybake recipe, Asian-inspired chicken, healthy chicken dinner, cucumber salad, turmeric chicken