Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1/4 cup peanut butter (creamy or crunchy)
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons lime juice (freshly squeezed)
- 2 tablespoons honey or brown sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon red pepper flakes (adjust for spice level)
- 1/4 cup coconut milk
- 1 tablespoon vegetable oil
- Fresh cilantro leaves (for garnish)
- Lime wedges (for serving)
- Cooked jasmine rice (for serving)
Instructions
- In a medium mixing bowl, combine the peanut butter, soy sauce, fish sauce, lime juice, honey or brown sugar, minced garlic, grated ginger, red pepper flakes, and coconut milk. Whisk together until smooth to create the marinade.
- Place the chicken thighs in a resealable plastic bag or shallow dish, pour the marinade over, seal or cover, and refrigerate for 1 to 8 hours.
- Preheat grill to medium-high heat.
- Remove chicken from marinade, allowing excess to drip off, and reserve the marinade for basting.
- Brush grill grates with vegetable oil and place chicken on the grill. Cook for 6-7 minutes per side until internal temperature reaches 165°F (75°C), basting with reserved marinade in the last minutes.
- Once cooked, let rest for 5 minutes. Slice or serve whole.
- Serve with jasmine rice, garnished with cilantro and lime wedges.
Notes
Marinate the chicken for at least 1 hour for the best flavor. Adjust the spiciness by adding more red pepper flakes if desired.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg