Description
Tender, juicy chicken thighs coated in a rich and creamy Thai peanut sauce, perfect served on skewers or over fluffy rice for an easy flavorful dinner.
Ingredients
- 1/2 cup creamy peanut butter
- 1 cup unsweetened full-fat coconut milk
- 2 tbsp fresh lime juice
- 2 tbsp soy sauce
- 1 1/2 tbsp brown sugar
- 1 tsp ground ginger
- 1 tbsp minced garlic
- 1/2 tsp crushed red pepper flakes
- 2 lbs boneless skinless chicken thighs, cut into chunks
- Cooked rice, for serving
- Lime wedges, peanuts, green onions, and cilantro for garnish
Instructions
- In a medium bowl, whisk together peanut butter, coconut milk, lime juice, soy sauce, brown sugar, ginger, garlic, and red pepper flakes until smooth.
- Transfer 1 cup of peanut sauce to a separate bowl and refrigerate for serving later.
- Place chicken chunks in a large dish and pour remaining sauce over the chicken. Toss well to coat.
- Cover and refrigerate for at least 1 hour or up to 8 hours.
- Thread chicken onto skewers if desired.
- Broil chicken on high for 6 minutes per side, or grill over medium-high heat for 12–16 minutes total, until internal temperature reaches 160°F.
- Let chicken rest for 5 minutes before serving.
- Serve with rice, reserved peanut sauce, lime wedges, peanuts, green onions, and cilantro.
Notes
- For gluten-free, use gluten-free soy sauce or tamari.
- For keto, replace brown sugar with a low-carb sweetener.
- Wooden skewers should be soaked in water for 30 minutes before grilling.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grill, Broil
- Cuisine: Thai