Grilled Chicken Thighs with Spicy Peanut Lime Sauce

Save Recipe
  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 6 servings
Share This Recipe


6 skin-on, bone-in chicken thighs (about 3 pounds total; or substitute chicken wings)

Grapeseed oil, for drizzling

Kosher salt and freshly ground black pepper

2 medium limes, zested and juiced

1/4 cup creamy peanut butter

2 tablespoons Asian chile paste, such as sambal oelek

2 tablespoons honey

1 tablespoon tamari

2 to 3 scallions, thinly sliced on a bias

1/3 cup roughly chopped and packed cilantro leaves

1/4 cup lightly salted dry roasted peanuts, roughly chopped


  1. Preheat a grill to 400 degrees F or a large grill pan over medium heat. Clean and oil the grill grates or grill pan.
  2. Place the thighs on a rimmed baking sheet and drizzle with 1 to 2 tablespoons of oil until fully coated; liberally season both sides with salt and pepper. Grill the chicken skin-side down, covered, until golden brown and crispy, about 15 minutes (or up to 20 minutes, if using a grill pan). Check on the thighs occasionally to make sure they aren't burning. Flip the chicken and grill, covered, until crispy and cooked through, about 15 minutes longer.
  3. Meanwhile, make the sauce: Combine the lime zest and juice with the peanut butter, chile paste, honey, tamari and 1/2 teaspoon salt in a small bowl. Whisk together and taste for seasoning. Transfer to a small serving bowl.
  4. When the chicken is ready, remove it to a platter or a large shallow bowl. Drizzle with some of the sauce then sprinkle with the scallions, cilantro and peanuts. Serve immediately with the remaining sauce on the side.