Thai Grilled Chicken with Peanut Sauce
Learn to make delicious Thai grilled chicken with a savory peanut marinade, tender chicken thighs, and authentic flavors in under 30 minutes of active time. Perfect weeknight meal!
Equipment
- mixing bowl
- knife
- measuring spoons
- measuring cups
- whisk
- resealable plastic bag or shallow dish
- grill or grill pan
- cutting board
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup creamy peanut butter
- 1/3 cup low-sodium soy sauce
- 1/4 cup honey
- 3 tablespoons lime juice, freshly squeezed
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons chopped fresh cilantro, for garnish
- 2 tablespoons chopped roasted peanuts, for garnish
Instructions
- In a medium bowl, whisk together the peanut butter, soy sauce, honey, lime juice, minced garlic, grated ginger, and red pepper flakes until a smooth marinade forms.
- Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour about two-thirds of the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours. Reserve the remaining third of the marinade in a separate bowl for serving.
- Preheat an outdoor grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
- Remove the chicken from the marinade, letting any excess drip off. Discard the used marinade. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F and the outside is nicely charred.
- Transfer the grilled chicken to a clean cutting board and let it rest for 5 minutes. Slice the chicken against the grain into strips.
- Arrange the sliced chicken on a platter. Drizzle with the reserved marinade and garnish with chopped cilantro and peanuts before serving.
Notes
Reserve some marinade for serving. Letting the chicken rest ensures it stays juicy.