The Forked SpoonGrilled Thai Peanut Chicken Recipe
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Ingredients
Serves 6- 1 lime (juiced)
- 1 stalk lemongrass (light parts only, finely chopped)
- 1 tablespoon fresh ginger (minced)
- 2 cloves garlic (minced)
- Fresh cilantro or basil (for serving)
- 1 can full-fat coconut milk
- 1 cup peanut butter
- 1/2 cup coconut milk (full fat)
- 2.5 pounds chicken ((thighs, breasts, legs, etc))
- 3 tablespoon fish sauce
- Crushed peanuts (to garnish)
- 1/4 cup soy sauce
- 2 tablespoon honey
- 3 tablespoon soy sauce
- 2 tablespoon brown sugar
- 2 tablespoon Thai red curry paste
- Rice or quinoa (for serving)
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Steps
- Step 1
Prepare the Marinade. Add all ingredients for the marinade (coconut milk, soy sauce, garlic, fresh ginger, and honey) in a medium bowl and mix until fully combined.
- Step 2
Marinate the Chicken. Transfer the chicken and marinade to a large ziplock bag and mix well to fully cover the chicken with the sauce. Allow the chicken to marinate in the refrigerator for at least 30 minutes to overnight.
- Step 3
Prepare the Peanut Sauce. whisk all ingredients for the peanut sauce together in a small saucepot over medium-low heat. Cook, stirring often, until smooth, warmed through, fully combined, and at your desired consistency. If your sauce is too thick, add water to thin until desired consistency is reached. Remove from heat and set aside.
- Step 4
Grill. When ready to cook, preheat an outdoor grill, indoor electric grill, or grill pan to medium heat. Oil the grates. Add the chicken and grill for approximately 6-8 minutes per side, or until internal temperature reaches 165 degrees F as read by a digital thermometer.
- Step 5
Serve. Remove chicken from the grill and drizzle with the warm Thai peanut sauce. Serve garnished with fresh basil, cilantro, and crushed peanuts, if desired.
Interactive, hands-free timers are available in the Supper app.
Prepare the Marinade. Add all ingredients for the marinade (coconut milk, soy sauce, garlic, fresh ginger, and honey) in a medium bowl and mix until fully combined.
Source: The Forked Spoon
