Thai Peanut Chicken (Print Version)
# Ingredients:
→ For the Peanut Sauce
01 -
½ cup creamy peanut butter
02 -
1 cup unsweetened, full-fat coconut milk (from can, not carton; stirred well)
03 -
2 tablespoons fresh lime juice (juice from approximately 1 medium lime)
04 -
2 tablespoons soy sauce (or fish sauce)
05 -
1 ½ packed tablespoons brown sugar (dark preferred)
06 -
1 teaspoon ground ginger
07 -
1 tablespoon minced fresh garlic (approximately 3 large cloves)
08 -
½ teaspoon crushed red pepper flakes (plus more to taste)
→ For the Chicken
09 -
2 pounds boneless, skinless chicken thighs (cut into bite-sized chunks)
→ Serving Suggestions (Optional)
10 -
Cooked white or brown rice
11 -
Lime wedges (to garnish)
12 -
Whole or chopped peanuts (to garnish)
13 -
Chopped green onions (to garnish)
14 -
Chopped cilantro (to garnish)
# Instructions:
01 -
Add peanut butter, coconut milk, lime juice, soy sauce, brown sugar, ground ginger, minced garlic, and red pepper flakes to medium bowl. Whisk ingredients together vigorously until fully combined.
02 -
Transfer 1 cup of prepared peanut sauce to small bowl. Cover bowl with lid or plastic wrap, then place bowl in refrigerator. Save remaining sauce (approximately ½ to 1 cup) to use as marinade for chicken.
03 -
Place bite-sized chunks of chicken thighs in baking dish. Pour remaining prepared peanut sauce over chicken, then toss or stir chicken until fully coated. Cover dish with plastic wrap and refrigerate at least 1 hour and no more than 8 hours. Toss or stir chicken again at least once while marinating.
04 -
After chicken has marinated, remove dish from fridge and uncover. Thread marinated chicken pieces onto skewers if using, then place on lightly-greased baking sheet. If not using skewers, fit baking sheet with wire baking rack and place marinated chicken pieces on top of rack.
05 -
Preheat broiler to high. When preheated, place baking sheet with chicken under broiler. Broil chicken 6 minutes or until internal temperature reaches 160° Fahrenheit.
06 -
Preheat grill to medium-high heat (375° to 450° Fahrenheit). Lightly spray grill grate with cooking spray (optional). Place chicken skewers directly on grill grates, over indirect heat, and close grill lid. Grill chicken 6 minutes, then flip chicken and grill another 6 to 10 minutes until internal temperature reaches 160° Fahrenheit.
07 -
Allow chicken to rest 5 minutes. While resting, remove refrigerated sauce and bring to room temperature. Serve chicken with cooked rice, prepared peanut sauce, and garnishes as desired.
# Notes:
01 -
Can be served on skewers or removed and plated
02 -
Make it gluten-free by using gluten-free soy sauce, fish sauce, or lite tamari
03 -
Paleo option: Use cashew/almond butter, fish sauce/coconut aminos, and coconut sugar
04 -
Keto option: Use low-carb peanut butter and Brown Swerve instead of sugar