Equipment
Ingredients
Chicken
- 800 g boneless, skinless chicken thighs, trimmed
- 15 ml vegetable oil
Spicy Peanut BBQ Sauce
- 65 g smooth peanut butter, room temperature
- 120 g ketchup
- 45 g molasses
- 30 ml soy sauce
- 30 ml apple cider vinegar
- 2 garlic, minced
- 4 g smoked paprika
- 2 g cayenne pepper
- 30 ml water
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 459 kcal
- Protein
- 45 g
- Carbohydrates
- 30 g
- Fat
- 18 g
- Fiber
- 2 g
- Sugar
- 18 g
- Sodium
- 954 mg
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 188 mg
- Potassium
- 870 mg
- Calcium
- 74 mg
- Iron
- 3.0 mg
- Magnesium
- 108 mg
- Phosphorus
- 462 mg
- Zinc
- 3.9 mg
- Vitamin A
- 91 mcg
- Vitamin C
- 8 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 2.1 mg
- Vitamin K
- 7 mcg
- Vitamin B6
- 1.2 mg
- Vitamin B12
- 1.2 mcg
- Thiamin
- 0.26 mg
- Riboflavin
- 0.44 mg
- Niacin
- 13.8 mg
- Folate
- 19 mcg
- Water
- 179 g
- Alcohol
- 0 g
- Caffeine
- 0 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a medium mixing bowl, combine peanut butter, ketchup, molasses, soy sauce, apple cider vinegar, minced garlic, smoked paprika, cayenne, and warm water. Whisk vigorously until the mixture is smooth and emulsified.
Divide the sauce into two portions: reserve half (approx. 150ml) in a separate clean bowl for serving/basting later, and pour the remaining half over the chicken thighs in a large bowl or zip-lock bag. Toss to coat evenly. Marinate at room temperature for 20 minutes or in the refrigerator for up to 8 hours.
Preheat your grill to medium-high heat (approx. 200°C/400°F) or preheat an oven to 200°C/400°F. If grilling, lightly oil the grates to prevent sticking.
Place chicken thighs on the grill (or on a parchment-lined baking sheet). Cook for 5-6 minutes per side. The chicken should develop char marks but not burn.
During the last 2-3 minutes of cooking, brush the chicken generously with the reserved sauce. Flip once to caramelize the sauce briefly, being careful as the sugars in the molasses and peanut butter can burn quickly.
Remove chicken from heat when the internal temperature reaches 74°C (165°F). Rest for 5 minutes before serving to allow juices to redistribute.
Chef's Notes
- Peanut Butter Choice: Use standard commercial creamy peanut butter (like Skippy or Jif) for the smoothest emulsion. Natural styles may separate and require re-whisking.
- Heat Level: The molasses and peanut butter effectively mask spice, so don't be afraid to increase the cayenne if you prefer a noticeable kick.
- Preparation: If using bone-in, skin-on thighs, render the fat on medium-low heat first, then crisp the skin before applying the sauce to avoid a soggy result.
- Serving Suggestion: This pairs exceptionally well with a vinegar-based coleslaw to cut through the rich, nutty sauce.
Storage
Refrigerator: 3 days — Store in an airtight container. The sauce thickens when cold.
Freezer: 2 months — Freeze cooked chicken or raw chicken in marinade.
Reheating: Reheat in a 180°C oven loosely covered with foil to prevent the sugary glaze from burning, or microwave gently.
Troubleshooting
Sauce burns before chicken is cooked
Cause: Heat was too high or sauce was applied too early
Fix: Move to indirect heat immediately and scrape off carbonized bits if possible
Prevention: Only apply the sugar-heavy sauce in the final minutes of cooking
Cultural Context
This recipe draws from the Southern American tradition of using molasses in barbecue sauces, but introduces a Satay-inspired influence with peanut butter. While not a traditional regional style like Kansas City or Carolina Gold, peanut-based barbecue sauces have appeared in niche Southern community cookbooks since the mid-20th century.
