Grilled Chicken Thighs with Peanut Sauce
I remember the first time I had Thai food. I was enamored with the peanut sauce and found myself drenching my entire plate in the sweet-salty-kind of spicy goodness. It’s helped me form my theory that homemade food can be made more restaurant-like by simply serving it with a sauce. I later found out that the peanut sauce I fell in love with isn’t quite how they make it in Thailand, of course, but an American-ish version. I decided to go my own way and do a Jillian-ish version and add some grilled chicken thighs, creamy peanut sauce, bone broth rice, and carrot salad. It’s just my style and I hope it’s yours too!
Ingredients:
Makes 8 servings
Chicken Thighs:
2 pounds boneless, skinless chicken thighs
1/3 cup coconut aminos
1 tablespoon coconut or brown sugar
1 inch knob fresh ginger, finely grated
3 garlic cloves, finely grated
1 tablespoon olive oil
juice of 1 lime
Peanut Dipping Sauce
1/4 cup peanut butter
1 tablespoon coconut aminos
juice of 1 lime
1 teaspoon rice wine vinegar
1 tablespoon coconut or brown sugar
a bit of fresh ginger, finely grated
a pinch of red pepper flakes if spicy is ok!
Directions:
In a large bowl, combine all of the chicken thigh marinade ingredients and mix well. Add the chicken thighs and toss to really coat them well with the mixture. Let them marinate for up to 24 hours and at least an hour or so before cooking (or not at all because life happens ;). Mix the peanut dipping sauce ingredients together and taste to check the seasoning. Adjust based on your preferences and set aside. When you’re ready to cook, fire up the grill and heat to medium heat. Grill the chicken thighs for about 6 minutes per side, until grill marks form and they are cooked through. (If you don’t have a grill you can just cook them in a pan) Serve with the bone broth rice and carrot snap pea salad (recipes below) for a make your own plate dinner!
