Thai Chicken Thighs Recipe
Thai Chicken Thighs Recipe photo by Taste of Home

Thai Chicken Thighs Recipe

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These very tender and moist chicken thighs come with a tangy peanut butter sauce that is irresistible.—Taste of Home Test Kitchen
TOTAL TIME: Prep: 25 min. Cook: 5 hours
MAKES:8 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Cook: 5 hours
MAKES: 8 servings


  • 8 bone-in chicken thighs (about 3 pounds), skin removed
  • 1/2 cup salsa
  • 1/4 cup creamy peanut butter
  • 2 tablespoons lemon juice
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon chopped seeded jalapeno pepper
  • 2 teaspoons Thai chili sauce
  • 1 garlic clove, minced
  • 1 teaspoon minced fresh gingerroot
  • 2 green onions, sliced
  • 2 tablespoons sesame seeds, toasted
  • Hot cooked basmati rice, optional

Nutritional Facts

1 chicken thigh with 1/4 cup sauce (calculated without rice) equals 261 calories, 15 g fat (4 g saturated fat), 87 mg cholesterol, 350 mg sodium, 5 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 4 lean meat, 1 fat, 1/2 starch


  1. Place chicken in a 3-qt. slow cooker. In a small bowl, combine the salsa, peanut butter, lemon juice, soy sauce, jalapeno, Thai chili sauce, garlic and ginger; pour over chicken.
  2. Cover and cook on low for 5-6 hours or until chicken is tender. Sprinkle with green onions and sesame seeds. Serve with rice if desired. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Thai Chicken Thighs in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2011, p31

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Jan. 27, 2016

"I halve the recipe since it was just my husband and I eating it, and it turned out very well. I didn't add the jalapeno because I'm pregnant and spicy foods can cause issues for me, but since it wasn't as spicy as I feared it would be, I probably could have added it. At the very least, it's easy enough to add red pepper flakes to individual portions if people want it spicier!"

Reviewed Mar. 20, 2015

"This was a great dish. The peanut butter taste was subtle and not overwhelming at all. I followed the recipe exactly and I could taste the ginger and chili sauces.....I used a teaspoon of garlic ginger sauce and one of the sriracha hot sauce for the Thai chili sauce. As for being dry......simply not possible with all the sauce! The meat was falling off the bone, moist, and there was a lot of sauce, which all tasted so good on the rice. This is a keeper!"

Reviewed Sep. 15, 2014

"Horrible! I just made this today and tasted it. I follwed the recipe to the T. The sauce has no taste what so ever, it just taste like warm peanut butter and the chicken is dry. Would not reccomment this recipe. Its waste of time and money. Guess tonight will be pizza night."

Reviewed Apr. 25, 2014

"My son and I loved this recipe! We are both allergic to peppers, so I left out the jalapeno and subed siraracho hot sauce (1tbs) and I like the fish sauce (1-2tbs) added to it as well. The wonderful thing about Thai cooking is that you can move things around and so long as your proportions are correct, it comes out delish!"

Reviewed Feb. 18, 2014

"This was excellent! I wanted extra sauce, so my changes were an additional 1/4 c salsa, 1 TBL ginger, 1 TBL fish sauce and I didn't add any jalapenos. Also thickened the sauce with crushed cashews."

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