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
For the Chicken
- ¼ cup soy sauce
- 3 tbsp brown sugar
- Zest of one lime
- 3 tbsp vegetable oil
- 2 garlic cloves minced
- 2 tbsp curry powder
- 1 tbsp finely chopped fresh ginger
- ½ tsp ground cardamom
- ½ tsp salt
- 3 pounds boneless skinless chicken thighs
For the Peanut Sauce
- 1 400 mL / 13-oz can coconut milk
- ½ cup peanut butter all natural is best
- 1 tbsp brown sugar
- 1 tbsp soy sauce
- 2 tbsp red chili paste
- 3 tbsp fresh lime juice
- Pound the chicken thighs to an even 1/2-inch thickness between two pieces of parchment paper or plastic wrap. Set aside.
- 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.
- 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.
- 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.