Name: Peanut Butter & Coconut Chicken Traybake with Cucumber Salad Recipe
Prep time: 15 min
Cook time: 33 min
Total time: 1 h 48 min
Cuisine: Southeast Asian-inspired
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 (divided); ½ tsp chilli flakes; 1 tsp coriander seeds; Salt and freshly ground black pepper, to taste; 4 tbsp crunchy dark roast peanut butter; 400ml can coconut milk; 1 tbsp soy sauce; Remaining ¼ tsp ground turmeric; Salt and freshly ground black pepper, to taste; 1 cucumber, peeled in stripes, deseeded and cut into chunks; 1 lime, zested and juiced; ½ red chilli, finely sliced; 10g fresh coriander leaves, picked; Salt and freshly ground black pepper, to taste; Fresh coriander leaves; Salted peanuts; ½ red chilli, finely sliced; Juice of 1 lime; Cooked white rice, to serve

Jump to Recipe

Introduction

This peanut butter and coconut chicken traybake is a vibrant, flavorful dish that brings together creamy, nutty sauce and tender roasted chicken. Paired with a refreshing cucumber salad, it’s a perfect weeknight meal that’s easy to prepare and full of exciting textures and aromas.

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, 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, place the chicken thighs along with the spring onions, ginger, and garlic. Sprinkle 1 tsp of turmeric, chilli flakes, and coriander seeds over the chicken. Season well with salt and pepper, then toss everything to coat. If time allows, chill the mixture for 1 hour to enhance the flavors.
Step 2: Preheat the oven to 220°C (200°C fan/gas mark 8). Arrange the chicken and spring onions in a deep roasting tin and roast for 15 minutes.
Step 3: While the chicken cooks, whisk together the peanut butter, coconut milk, soy sauce, and remaining turmeric in a bowl. Season lightly with salt and pepper.
Step 4: Remove the roasting tin from the oven and pour the peanut sauce over the chicken. Return to the oven and roast for another 15–18 minutes, or until the chicken is golden, cooked through, and the sauce has thickened and is bubbling.
Step 5: Prepare the cucumber salad by combining 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 done, sprinkle over extra coriander leaves, salted peanuts, and sliced chilli. Squeeze over additional lime juice for a fresh finish. Serve the traybake hot alongside the cucumber salad and plenty of cooked white rice.

Tips & Variations

Toast the coriander seeds briefly before using to boost their flavor.
For a milder dish, reduce or omit the chilli flakes and fresh chilli.
Swap crunchy peanut butter with smooth if preferred for a silkier sauce texture.
Use chicken drumsticks if you want a different cut but keep cooking time similar.
Add a handful of chopped roasted peanuts inside the salad for extra crunch.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Keep the cucumber salad separate to avoid wilting. Reheat the chicken gently in the oven or microwave until warmed through. Add fresh lime juice and garnish again after reheating for the best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but they may cook faster and be less juicy. Reduce cooking time and watch closely to avoid drying out.

Is this dish suitable for a gluten-free diet?

To make this gluten-free, use tamari or a gluten-free soy sauce alternative. Check labels on peanut butter and other packaged ingredients to ensure they are gluten-free.