If you’re looking for a new way to use ground chicken, these Thai Peanut Chicken Patties are about to become a favorite. They’re easy enough for a weeknight dinner, packed with bold Asian-inspired flavors, and just as delicious served on a toasted bun as they are with a fresh spring roll salad or a scoop of rice.
I love cooking with ground chicken. Ground turkey isn’t always my favorite because sometimes it has a smell that just doesn’t appeal to me, so ground chicken is something I reach for all the time. I knew I wanted to create something for the grill with bold Thai-inspired flavors. I started experimenting with different ingredients and textures until I landed on these chicken patties. They turned out even better than I imagined.
I served them alongside a deconstructed spring roll salad and drizzled the peanut soy glaze over everything. This tied the whole meal together perfectly. My mom happened to stop by unannounced that evening, and she ended up staying for dinner. Since she’s been trying to eat more protein, these were right up her alley. The patties developed the most beautiful char on the outside while staying juicy, tender, and incredibly flavorful on the inside, and that glaze was the perfect finishing touch.
Give The Patties A Chance To Bind
Once you’ve formed the patties, I highly recommend placing them on a parchment-lined tray, covering them, and letting them rest in the refrigerator for at least 30 minutes before cooking. If you have the time, letting them chill overnight is even better. This helps the ingredients bind together and makes the patties easier to handle and much less likely to fall apart on the grill or in the skillet. It also gives the flavors a chance to meld together.
No Grill, No Problem
No outdoor grill? Not a problem! These chicken patties are just as delicious cooked in the oven or on the stovetop. To bake them, place the chilled patties on a parchment-lined baking sheet and bake in a 400 degree oven for 18 to 22 minutes. Or until they reach an internal temperature of 165 degrees. During the last few minutes of baking, brush the patties with the peanut soy glaze, then switch the oven to broil for 1 to 2 minutes to help caramelize the glaze and create a little extra color.
For the stovetop, heat a large skillet or grill pan over medium heat with a drizzle of neutral oil. Cook the patties for about 5 to 6 minutes per side, or until they reach 165 degrees internally. Brush the glaze on during the last minute or two of cooking, allowing it to become slightly sticky and caramelized before serving.
These Thai-inspired Peanut Chicken Patties are juicy, flavorful, and packed with fresh ginger, garlic, green onions, and a hint of creamy peanut butter for the perfect balance of savory and nutty flavors. Finished with a rich peanut soy glaze that caramelizes beautifully on the grill or in a skillet, they’re delicious served on a sandwich, over rice, or alongside a crisp spring roll salad.
Ingredients
- FOR THE PATTIES:
- 2 pounds ground chicken
- 4 green onions, finely sliced
- 3 cloves garlic, grated
- 1 tablespoon fresh grated ginger *can use dried ginger
- 1 tablespoon soy sauce
- 2 tablespoons creamy peanut butter
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon fish sauce (optional but delicious)
- 1 teaspoon sriracha (optional)
- ½ teaspoon white pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup panko breadcrumbs
- 1 egg
- FOR THE PEANUT SOY GLAZE:
- ¼ cup soy sauce
- 2 tablespoons peanut butter
- 2 tablespoons honey
- 1 tablespoon sweet chili sauce *optional
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger *can use a pinch of dried ginger
- Splash of water, if needed
Instructions
- Mix all of the patty ingredients together gently until just combined. Don’t over mix or the patties can become dense.
- Form into 10 to 12 even sized patties or whatever size you want. Place them on a parchment-lined tray and refrigerate for 20 to 30 minutes. This helps them hold together, especially if grilling. You can make these and refrigerate overnight. I also sometimes freeze half of the patties uncooked.
- Whisk all of the ingredients for the peanut soy glaze together until smooth. Warm gently in a saucepan or microwave before applying to the patties.
Grill
Preheat the grill to medium heat. Oil the grates well. Grill about 5 to 6 minutes per side, until the internal temperature reaches 165 degrees. During the last few minutes, brush with the peanut soy glaze.
Skillet
Heat a skillet over medium heat with a drizzle of neutral oil. Cook 5 to 6 minutes per side until cooked through. Brush with the glaze during the final minute of cooking.
EXTRA TIP: Use the glaze for sauce when eating or as a salad dressing. *see the post for serving ideas