Thai Grilled Chicken with Peanut Sauce

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This dish is perfect if you want to impress guests and still be part of the party.    The trick is, all the preparation is done in advance.  So all you’ll need is a few minutes at the grill before you’re ready to serve dinner.  If you have a rice cooker, there’s even less fuss in the kitchen.  Your sides are simple: aromatic rice, such as Jasmine or Basmati and some seasonal vegetables.

Thai Grilled Chicken with Peanut Sauce
Serves 4
Tender chicken thighs marinated in a lime curry topped with a spicy coconut peanut sauce.
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Prep Time
30 min
Cook Time
6 min
Total Time
36 min
Prep Time
30 min
Cook Time
6 min
Total Time
36 min
1170 calories
32 g
459 g
76 g
94 g
29 g
537 g
1894 g
17 g
0 g
40 g
Nutrition Facts
Serving Size
537g
Servings
4
Amount Per Serving
Calories 1170
Calories from Fat 656
% Daily Value *
Total Fat 76g
116%
Saturated Fat 29g
145%
Trans Fat 0g
Polyunsaturated Fat 12g
Monounsaturated Fat 28g
Cholesterol 459mg
153%
Sodium 1894mg
79%
Total Carbohydrates 32g
11%
Dietary Fiber 5g
18%
Sugars 17g
Protein 94g
Vitamin A
3%
Vitamin C
8%
Calcium
11%
Iron
51%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Chicken
  1. ¼ cup soy sauce
  2. 3 tbsp brown sugar
  3. Zest of one lime
  4. 3 tbsp vegetable oil
  5. 2 garlic cloves, minced
  6. 2 tbsp curry powder
  7. 1 tbsp finely chopped fresh ginger
  8. ½ tsp ground cardamom
  9. ½ tsp salt
  10. 3 pounds boneless, skinless chicken thighs
For the Peanut Sauce
  1. 1 (400 mL / 13-oz) can coconut milk
  2. ½ cup peanut butter (all natural is best)
  3. 1 tbsp brown sugar
  4. 1 tbsp soy sauce
  5. 2 tbsp red chili paste
  6. 3 tbsp fresh lime juice
Instructions
  1. Pound the chicken thighs to an even 1/2-inch thickness between two pieces of parchment paper or plastic wrap. Set aside.
  2. Prepare the marinade by combining the soy sauce, brown sugar, lime zest, vegetable oil, garlic, curry powder, ginger, cardamom and salt in a marinating dish. Add the chicken pieces to the dish and mix until evenly coated. Cover the dish and marinate in the refrigerator for at least 4 hours or preferably overnight.
  3. Prepare the sauce by whisking together the coconut milk, peanut butter, brown sugar, soy sauce and chili paste in a medium saucepan. Cook over medium heat, stirring occasionally, for about 3 minutes. Add the fresh lime juice. Cover and set aside.
  4. Preheat the grill to medium-high heat (about 400 F). Grease the grill (I use cooking spray such as Pam). Place the chicken on the grill and cook for about 3 minutes per side or until the chicken is cooked through. Serve with the Peanut Sauce.
Notes
  1. These recipe is medium spicy. To lower the spice level drop the red chili paste to 1 tablespoon.
beta
calories
1170
fat
76g
protein
94g
carbs
32g
more
The World on a Platter http://theworldonaplatter.com/

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