Pan-Seared Chicken Thighs with Garlic-Peanut Chili Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crispy-skinned chicken thighs coated in a sweet-spicy glaze of garlic, crushed peanuts, and chili, served with steamed rice. This american-inspired chicken (gluten-free) ready in about 45 minutes blends Chicken thighs (skin-on, bone-in), minced Garlic, crushed Peanuts into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

★ 4.3 (8 ratings) Prep: 20 min Cook: 25 min Serves 4 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 1.5 lbs chicken thighs dry with paper towels, then season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  3. Step 3: Place chicken thighs skin-side down in the skillet and cook for 8-10 minutes until skin is golden brown and crispy, then flip and cook for 5 minutes more.
  4. Step 4: While chicken cooks, combine 4 cloves minced garlic, 1/4 cup crushed peanuts, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, and 1/2 tsp red pepper flakes in a bowl.
  5. Step 5: Reduce heat to medium, pour sauce mixture into the skillet, and simmer for 3-4 minutes until sauce thickens and coats the chicken.
  6. Step 6: Transfer chicken to a plate and let rest for 5 minutes before serving.

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Frequently asked questions

How long does Pan-Seared Chicken Thighs with Garlic-Peanut Chili Sauce take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Chicken Thighs with Garlic-Peanut Chili Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Chicken Thighs with Garlic-Peanut Chili Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken Thighs with Garlic-Peanut Chili Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Chicken Thighs with Garlic-Peanut Chili Sauce gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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