Grilled Senegalese-Spiced Chicken with Peanut Sauce

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

Tender grilled chicken marinated in Senegalese spices served with a rich, creamy peanut sauce inspired by West African flavors. This African-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, ground cumin, ground coriander for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds boneless skinless chicken thighs
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp freshly ground black pepper
• 1 tsp kosher salt
• 3 cloves minced garlic
• 2 tbsp fresh lemon juice
• 3 tbsp olive oil
• 1/2 cup smooth peanut butter
• 1/2 cup coconut milk
• 1 tbsp honey
• 1/4 tsp red chili flakes
• 1/4 cup water
• 2 tbsp chopped fresh cilantro

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a medium bowl, combine 1.5 pounds boneless skinless chicken thighs with 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 1/2 tsp freshly ground black pepper, 1 tsp kosher salt, 3 cloves minced garlic, 2 tbsp fresh lemon juice, and 2 tbsp olive oil. Toss to coat evenly, then marinate in the refrigerator for at least 1 hour.
2. Step 2: Preheat a grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 5-6 minutes per side until internal temperature reaches 165°F and edges are slightly charred.
3. Step 3: While the chicken grills, prepare the peanut sauce by whisking together 1/2 cup smooth peanut butter, 1/2 cup coconut milk, 1 tbsp honey, 1/4 tsp red chili flakes, 1/4 cup water, and 1 tbsp olive oil in a small saucepan over low heat. Cook gently for 3-4 minutes, stirring frequently until the sauce thickens and becomes glossy.
4. Step 4: Serve grilled chicken topped with warm peanut sauce and garnish with 2 tbsp chopped fresh cilantro.