These Thai Chicken Tacos with Peanut Sauce are a fun switch-up for your Taco Tuesday menu! Marinated Thai chicken, a simple cabbage slaw and a homemade peanut sauce all get nestled in warm corn tortillas. They’re easy to make and super flavorful while being gluten free, dairy free and nutritious!
Are you sick of me and my taco recipes yet!? I hope not, because I’m just getting started. I’m a firm believer that anything can be turned into a taco and it becomes even tastier. These Thai Chicken Tacos with Peanut Sauce are a great example of that. Inspired by chicken satay, this is a fun fusion recipe that incorporates thai chicken, a simple cabbage slaw and a homemade peanut sauce.
I first created this recipe last year (it was actually a partnership with The Peanut Institute…a dream) and I’ve been totally neglecting it ever since. So glad I brought it back because these thai tacos were even better than I remember them being. I mean, our family is somewhat addicted to peanut butter, so it’s no surprise that they’re always a hit.
In case you need more convincing…these thai chicken tacos with peanut sauce are actually incredibly easy to make, pack a protein punch, and have colorful, nourishing veggies in each bite. I love how tacos cover all the nutritional bases, yet they’re actually fun and enjoyable to eat!
To make it even better, you only need to cook one thing (the chicken) and the rest is just some chopping and mixing, which you can get done while the chicken is marinating! And don’t be intimidated by the ingredient list…it may look long, but most of them are duplicates and/or pantry staples.
Why You’ll Love these Thai Chicken Tacos with Peanut Sauce
- This is a fun fusion recipe that incorporates asian flavors!
- You only need to cook one thing for this recipe.
- They are gluten free and dairy free!
- Each taco offers 21g of protein.
- This is a peanut butter lover’s dream, which peanut butter in both the chicken marinade and the peanut sauce.
What You Need to Make these Thai Chicken Tacos with Peanut Sauce
This ingredient list may look long and intimidating, but most of the ingredients are repeats! Meaning you’ll use it for several different components in the dish. Plus, a lot of them are pantry staples that you likely already have on hand.
For the Thai Chicken:
- Boneless, Skinless Chicken Thighs: I’ve been on a major dark meat kick lately…it just yields the juiciest chicken! Try to use smaller chicken thighs so that they cook quick enough.
- Peanut Butter: You want to use a creamy, natural peanut butter for this recipe. AKA the only ingredients are peanuts and salt. One of my favorite brand’s is Teddies.
- Cilantro: We are adding finely chopped cilantro to both the thai chicken marinade and the slaw.
- Coconut Aminos: Coconut aminos are a gluten free, soy free alternative to soy sauce. They also taste a bit sweeter and less salty than soy sauce or tamari.
- Rice Vinegar: This asian-style vinegar adds some acidity to the marinade. In a pinch, you could try substituting fresh lime juice.
- Garlic: Fresh minced for the best, most pungent flavor!
- Ginger: Ginger really pairs so well with the peanut butter…don’t skip it.
- Kosher Salt: Just a bit, since there’s already salt in the coconut aminos and peanut butter.
For the Slaw:
- Red Cabbage: You know…the cabbage that looks purple, lol. I buy a whole head and shred it myself but you could also buy pre-shredded for convenience.
- Carrots: Peeled and then grated, or buy pre-shredded.
- Green Onion: Green onion adds a lovely but mild onion flavor to this slaw. You’ll want to use the green parts only.
- Cilantro: Finely chopped.
- Garlic: Fresh minced.
- Ginger: Well you already have it for the chicken marinade, so might as well use more of it in the slaw!
- Sesame Oil: There’s no mayo or greek yogurt sauce for this slaw. Instead, we’re jazzing it up with a bit of sesame oil for an asian flare.
- Lime Juice: About 1/2 lime, but feel free to adjust to your preference.
- Sriracha: This is optional, but if you like your food on the spicier side, add a squirt of sriracha to the slaw.
- Kosher Salt: Season to taste.
For the Peanut Sauce:
- Peanut Butter: Once again, be sure to use a creamy natural peanut butter like Teddie’s. It may seem to separate at first but if you keep stirring, it’ll come together into a smooth sauce.
- Coconut Aminos: This adds a bit of sweetness and umami flavor to the peanut sauce.
- Maple Syrup: For further sweetness, add some maple syrup or honey.
- Sesame Oil: This adds a nutty, earthy depth of flavor to the sauce.
- Lime Juice: Acidity to balance this peanut sauce out.
- Sriracha: A bit of spice!
- Kosher Salt: Season to taste.
- Water: Thin out the sauce as needed with water. Note that it will continue to thicken up as it sits.
For the Tacos:
- Corn Tortillas: Corn tortillas or almond flour tortillas are my preference here, and they’re both gluten free!
- Peanuts: Optional, but some chopped roasted peanuts make for a beautiful garnish.
- Cilantro: Once again optional but delicious.
How To Make these Thai Chicken Tacos with Peanut Sauce
Marinate the Thai Chicken:
First, in a large bowl or container, mix together all of the thai chicken marinade ingredients. Then, add in the chicken thighs and toss to coat in the marinade. Cover with plastic wrap (or a lid) and transfer to the fridge to marinate for at least 30 minutes.
Prepare the Slaw:
Meanwhile, add all of the slaw ingredients to a large bowl and use tongs to toss until combined. Set aside.
Mix together the Peanut Sauce:
Next, add all peanut sauce ingredients to a small bowl or jar and stir until smooth. At first, the peanut butter may seem clumpy but with enough stirring, it will turn into a smooth consistency. Feel free to add more water as needed. The sauce will thicken up as it sits.
Cook & Cube the Thai Chicken:
Once the chicken is done marinating, bring a grill pan (or large pan) to medium heat. When the pan is hot, add the chicken thighs. Allow them to cook for about 5-6 minutes per side, or until done through. Transfer to a cutting board and chop into small cubes.
Assemble Tacos & Enjoy:
Finally, warm up your corn tortillas on an open flame, in a pan, or in the microwave. Then, assemble your tacos, starting with some of the slaw, cubed chicken and topping them off with a drizzle of peanut sauce, chopped peanuts and cilantro. Enjoy!
What Type of Tortillas Should I Use for these Thai Tacos?
There are several tortilla options for these thai tacos! I’ve used both corn tortillas and almond flour tortillas in the past and they turned out great. You can also use flour tortillas if you aren’t gluten-free. Lastly, if you want a lighter option…use a lettuce wrap! Bibb or butter lettuce are two sturdy lettuce varieties that would work well.
What Type of Peanut Butter Should I Use for the Peanut Sauce?
I’m a big proponent of using natural peanut butter! This means that there are only 1 or two ingredients – peanuts and salt. Pass on Skippy and Jif, which have unnecessary added sugars and oils.
Secondly, make sure you’re using creamy (not chunky) peanut butter. This one from Teddie’s is a household favorite and pretty affordable too. We also really like Spread the Love peanut butter…it’s unbelievable smooth and drippy.
What If I Don’t Have a Grill Pan? Can I Cook the Thai Chicken Another Way?
The grill pan is my preferred method for cooking these thai chicken thighs because it results in crispy, crunchy edges. However, if you don’t own a grill pan, you could also make this in a normal, non-stick pan or even bake them in the oven.
For the oven method, pre-heat your oven to 400F and add the marinated chicken thighs to a baking sheet. Then, transfer to the oven to bake for about 12-15 minutes, or until the internal temperature reaches about 165F.
How Should I Store Leftover Thai Chicken Tacos with Peanut Sauce?
I recommend storing each component of these thai chicken tacos separately. Place the cubed thai chicken in one container, the slaw in another, and the peanut sauce in another. When you’re ready to eat the leftovers, re-heat the chicken in the microwave, warm up your tortillas on an open flame, and assemble your tacos. The peanut sauce will likely thicken up in the fridge, so you’ll need to thin it out by adding a bit more water.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Taco Recipes?
- Crispy Cheesy Chipotle Chicken Tacos
- Chili Lime Salmon Tacos with Peach and Pepper Salsa
- Air Fryer Bang Bang Shrimp Tacos
- Crispy Beef Tacos with Hidden Veggies
- Elote Chicken Tacos
- Air Fryer Shrimp Tacos with Cilantro Lime Slaw
Thai Chicken Tacos with Peanut Sauce
Equipment
- large bowl or container
- spoon or whisk
- small bowl
Ingredients
For the Thai Chicken:
- 1.5 lbs boneless, skinless chicken thighs
- 3 tbsp creamy natural peanut butter
- 2 tbsp chopped cilantro
- 2 tbsp coconut aminos
- 1 tbsp rice vinegar
- 2 garlic cloves minced
- 1 tsp fresh minced ginger
- ½ tsp kosher salt
For the Slaw:
- 2 cups shredded red cabbage
- ½ cup grated carrots
- ¼ cup chopped green onion
- ¼ cup chopped cilantro
- 1 garlic clove minced
- ½ tsp fresh minced ginger
- ½ tbsp sesame oil
- juice from ½ lime
- sriracha optional, to taste
- kosher salt to taste
For the Peanut Sauce:
- 2 tbsp creamy natural peanut butter
- ½ tbsp coconut aminos
- 1 tsp maple syrup
- 1 tsp sesame oil
- juice from ½ lime
- squirt of sriracha optional, to taste
- kosher salt to taste
- 1.5 tbsp water + more as needed to thin
For the Tacos:
- 8 corn or almond flour tortillas
- chopped peanuts
- chopped cilantro
Instructions
- In a large bowl or container, mix together all of the thai chicken marinade ingredients. Then, add in the chicken thighs and toss to coat in the marinade. Cover with plastic wrap (or a lid) and transfer to the fridge to marinate for at least 30 minutes.1.5 lbs boneless, skinless chicken thighs, 3 tbsp creamy natural peanut butter, 2 tbsp chopped cilantro, 2 tbsp coconut aminos, 1 tbsp rice vinegar, 2 garlic cloves, 1 tsp fresh minced ginger, ½ tsp kosher salt
- Meanwhile, add all of the slaw ingredients to a large bowl and use tongs to toss until combined. Set aside.2 cups shredded red cabbage, ½ cup grated carrots, ¼ cup chopped green onion, ¼ cup chopped cilantro, 1 garlic clove, ½ tsp fresh minced ginger, juice from ½ lime, sriracha, kosher salt, ½ tbsp sesame oil
- Next, add all peanut sauce ingredients to a small bowl or jar and stir until smooth. At first, the peanut butter may seem clumpy but with enough stirring, it will turn into a smooth consistency. Feel free to add more water as needed. The sauce will thicken up as it sits.2 tbsp creamy natural peanut butter, ½ tbsp coconut aminos, 1 tsp maple syrup, 1 tsp sesame oil, juice from ½ lime, squirt of sriracha, kosher salt, 1.5 tbsp water
- Once chicken is done marinating, bring a grill pan (or large pan) to medium heat. When the pan is hot, add the chicken thighs. Allow them to cook for about 5-6 minutes per side, or until done through. Transfer to a cutting board and chop into small cubes.
- Warm up your corn tortillas on an open flame, in a pan, or in the microwave. Then, assemble your tacos, starting with some of the slaw, cubed chicken and topping them off with a drizzle of peanut sauce, chopped peanuts and cilantro. Enjoy!8 corn or almond flour tortillas, chopped peanuts, chopped cilantro
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
A deliciously different taco.. you need to make them! Yum
Thanks girly!!
My new favorite MwM recipe!! So unique and yummy. My husband already requested them next week!
Haha I love that!! Thank you always Kirsten!
This recipe was sooooo good! I couldn’t find a purple cabbage at my local Trader Joe’s, so I bought their ‘slaw’ mix of green and purple cabbage and it was really good. I also used more carrots since the hubs loves those. It was a big hit! Can’t wait to make it again. That’s Maddie!
Slaw mix is even easier! Thank you so much Ali!
These were delicious! Made it for company and it was a big hit. Next time I would just bake them and finish with a broil. Everything stuck and burned onto the pan. Other than that amazing flavor and texture.
Hi Sarah, so glad you liked them! And sorry about the burning/stickage – this is definitely because of the marinade, and it happens to me a bit too when I use my grill pan but I kinda like the char. I’ll update the recipe to include an oven option too 🙂