Thai Peanut Chicken
Tender, juicy chicken thighs in a rich and creamy peanut sauce and served on skewers or with a side of rice.
Ingredients
- ½ cup creamy peanut butter
- 1 cup unsweetened, full-fat coconut milk (from can, not carton; stirred well)
- 2 tablespoons fresh lime juice (juice from approximately 1 medium lime)
- 2 tablespoons soy sauce (or fish sauce)
- 1 ½ packed tablespoons brown sugar (dark preferred, see Notes)
- 1 teaspoon ground ginger
- 1 tablespoon minced fresh garlic (approximately 3 large cloves)
- ½ teaspoon crushed red pepper flakes (plus more to taste)
- 2 pounds boneless, skinless chicken thighs (cut into bite-sized chunks)
- cooked white or brown rice
- 1 cup prepared peanut sauce (made from ingredients listed above)
- lime wedges (to garnish)
- whole or chopped peanuts (to garnish)
- chopped green onions (to garnish)
- chopped cilantro (to garnish)
Directions
- 1
Add ½ cup creamy peanut butter, 1 cup unsweetened, full-fat coconut milk, 2 tablespoons fresh lime juice, 2 tablespoons soy sauce, 1 ½ packed tablespoons brown sugar, 1 teaspoon ground ginger, 1 tablespoon minced fresh garlic, and ½ teaspoon crushed red pepper flakes to medium bowl. Whisk ingredients together vigorously until fully combined.
- 2
Place bite-sized chunks of 2 pounds boneless, skinless chicken thighs in baking dish.
- 3
Preheat broiler to high. When preheated, place baking sheet with chicken under broiler. Broil chicken 6 minutes or until internal temperature reaches 160° Fahrenheit.
- 4
Preheat grill to medium-high heat, approximately 375° to 450° Fahrenheit. Lightly spray grill grate with cooking spray (optional).
- 5
After allowing chicken to rest 5 minutes, transfer chicken to serving plates. Serve chicken with cooked white or brown rice1 cup prepared peanut sauce, and lime wedges. Garnish dish with whole or chopped peanuts, chopped green onions, and chopped cilantro if desired.