Thai Chicken Thighs with Peanut Sauce

These are two separate recipes that I decided would probably go well together, and I WAS RIGHT. The chicken thigh recipe calls for a) bone-in, skin on, and b) to marinate overnight, however, I did boneless and skinless thighs and only marinated for 3 hours, so who’s in charge here?

I made a simple side of sushi rice to help balance out the acidity in the chicken and peanut sauce, and let me tell you—this meal was fucking fantastic.

Thai Grilled Chicken Thighs by Chef Savvy

Serves 3-4

INGREDIENTS

Chicken:

• 4 chicken thighs bone in and skin on

• 1 tablespoon ginger minced

• 1 tablespoon garlic minced

• 1/2 cup Thai chili sauce

• 3 tablespoons low sodium soy sauce

• 1 tablespoon fish sauce

• 1 tablespoon light brown sugar

• 3 tablespoons fresh squeezed lime juice

• 1-2 teaspoons sriracha depending on how spicy you like it

• cilantro for serving if desired

• sesame seeds for garnish if desired

• lime wedges for garnish if desired

Peanut Sauce:

• 1/4 cup lime juice

• 1 TBSP fish sauce

• 1 TBSP rice wine vinegar

• 1 TSP soy sauce

• 1 TBSP finely grated ginger

• 1/4 cup your favorite peanut butter

• 1/2 jalapeno pepper, stemmed and diced

• 3 TBSP neutral-tasting oil

• 1 garlic clove, sliced

DIRECTIONS

For chicken:

Add all of the ingredients except for the chicken to a medium bowl.

Pour the marinade into a large ziplock bag reserving ¼ of the marinade for brushing on top before serving.

Add in chicken and place in the refrigerator overnight or for a minimum of three hours.

When you're ready to cook heat your grill to medium high heat. Cook for 5-10 minutes, flip and cook for an additional 5-10 minutes or until fully cooked. Brush the remaining marinade mixture on top of the chicken.

Serve immediately with fresh cilantro, sesame seeds or lime wedges if desired.

For peanut sauce:

Blend it all together. Use more PB for thicker sauce; use water for thinner sauce. Incredible with cucumbers, rice, lettuce, meats, etc.

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