Thai Peanut Chicken

Thai Peanut Chicken

Salsa and peanut butter “Thai” a whole new look and flavor to everyday chicken.

Prep Time



Total Time






cut-up whole chicken (3 to 3 1/2 pounds)
1 1/2
cups Old El Paso® Thick 'n Chunky hot salsa
cup peanut butter
cup lime juice
tablespoons soy sauce
teaspoons grated gingerroot
cup chopped peanuts
cup chopped fresh cilantro
  1. Heat oven to 375°F. Spray rectangular pan, 13x9x2 inches, with cooking spray. Place chicken, skin side down, in a single layer in pan.
  2. Mix salsa, peanut butter, lime juice, soy sauce and gingerroot; spoon over chicken.
  3. Cover and bake 30 minutes. Turn chicken pieces and spoon pan sauces over chicken. Bake uncovered 20 to 30 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with peanuts and cilantro.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
Fresh gingerroot can be wrapped tightly and frozen for up to 4 months. Grate it straight from the freezer as needed.
Serve With
Serve with hot cooked rice that has been made with canned coconut milk (not cream of coconut) instead of water. Stir in a dash of ground turmeric for a rich golden color. Add a side salad of sliced cucumbers drizzled with vinaigrette and sprinkled with chopped red onion for a true Thai-inspired meal.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 415
    • (Calories from Fat 245 ),
  • Total Fat 27 g
    • (Saturated Fat 6 g,),
  • Cholesterol 85 mg;
  • Sodium 790 mg;
  • Total Carbohydrate 11 g
    • (Dietary Fiber 3 g,
  • Protein 35 g;
Percent Daily Value*:
    • 1/2 Starch;
    • 1/2 Vegetable;
    • 5 Lean Meat;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.