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Lucy Loves… Chilli Peanut Chicken

Categories: East Sheen,East Sheen News,News,Recipes


Let’s face it it’s nearly time for the summer holidays and inspiration and inclination are both crushingly low. I have two large men children, not including Clyde, under my feet and my kitchen resembles a local café. Both of them are lying in bed so long in the morning, breakfast is a distant memory with brunch, lunch and supper just turning into one long meal. When I stumbled upon this recipe for Peanut, Chilli Chicken, I nearly wept. It’s so bloody easy, if the boys would leave their bedrooms, they could make themselves.

I make no bones about how much I love peanut butter, so this recipe is certainly a bit of me. The fact it only has three ingredients, not including the chicken, also makes it my new best friend. All that’s required of you is a bit of minor squidging of ingredients followed by the no effort required to turn the oven on. It’s best left to marinate for at least a couple of hours, overnight if you have that sort of forethought, but either way, the resulting chicken is sticky, tender, savoury and really rather tasty. You can serve this on rice, which is always George’s top choice, or noodles, or serve with some leaves in warm tortilla wraps. My one nugget of advice isdoline your baking tray with foil for this Chilli Peanut Chicken, otherwise you may need an angle grinder to get the tray clean afterwards. It’s with huge thanks to Best Recipesfor the inspiration for this dish.

I am sitting here looking at these photos with my stomach growling. Another Monday has rolled around after a weekend involving several litres of Rosé, so the pre Greece diet’s back on. But maybe after I’ve finished the last bit of Chilli Peanut Chicken I have hidden from the boys at the back of the fridge.

This recipe will feature on Lucy Loves later this week.

Chilli Peanut Chicken Recipe


Serves 3 to 4, appetite based

You really won’t need any exciting equipment for this

Around 600g boned chicken thighs, or breast would be fine

100g crunchy peanut butter, or use another nut butter if you would prefer

100ml sweet chilli sauce

60ml soy sauce, light is best, if you only have dark then water it down, or this will be too salty

Rice, noodles, wraps and some sort of green or salad, to serve

Take a food bag and measure in the crunchy peanut butter, sweet chilli sauce and soy sauce. Squidge it around so everything is well mixed; make sure there are no rogue lumps of peanut butter.

Add the chicken and pop in the fridge for at least 2 or 3 hours, or over night if possible.

When you are ready to cook your chicken, pre heat your oven to 170 degrees fan assisted and line a baking tray with foil. Pour the contents of the bag into the tray and spread out the chicken making sure it’s covered in the marinade.

Roast for around 25 to 30 minutes or until the chicken is starting to char and is cooked through.

Serve with rice, noodles, wraps and some sort of green vegetable or salad.


Author: Lucy Kellett