This recipe is based on the very popular Chicken Satay with peanut sauce that is found in Thai and other Asian cuisines. It is not exactly a classic satay, but has the same familiar flavor. Coconut & Cilantro Chicken with Thai Peanut Sauce may not be your first idea for a Weeknight meal, but it will be after you see how easy it is to make.
This recipe may have some flavors and even ingredients that you are not used to. Make sure that when you select your coconut milk that it is the kind with full fat – usually in a can. You do not want the type meant for drinking, but for cooking. It should have a solid mass in the can along with the watery liquid that you need to reincorporate (it separates after it’s canned). You can use whatever brand of Sriracha sauce you prefer.
Substitutes and Variations:
I’ve listed boneless skinless chicken thighs in this recipe. You can definitely use chicken breast or even chicken tenderloins – which would make it more of a satay style. If you don’t have fresh cilantro, you can use dried cilantro. You will just need to cut the amount in half. You can also use whatever type of peanut butter your prefer or already have on hand. If yours is sweeter than most, you may had more soy sauce and/or rice vinegar to bring down the sweetness.
Suggestions for Sides:
I would suggest a rice side dish. You can go with a simple fried rice. Or even simpler and just serve with white rice, cooked with a little bit of rice vinegar. It is also good with some fresh naan and eaten almost like a taco.
Now Let’s Get Cookin’!
Coconut & Cilantro Chicken with Thai Peanut Sauce
Ingredients
- 2 lb Chicken Thighs boneless, skinless
For the Chicken Marinade
- 1 14oz can Coconut Milk full fat
- ½ bunch Cilantro plus more for garnish
- 1 tbsp Tumeric
- ¼ cup Honey
- 2 Limes juice and zest
- 2 cloves Garlic
- ¼ cup Soy Sauce
- ¼ cup Rice Vinegar
For Thai Peanut Sauce
- 1 14oz can Coconut Milk full fat
- 1 cup Chunky Peanut Butter
- ¼ cup Soy Sauce
- ¼ cup Sriracha
- 1 tbsp Rice Vinegar
- ½ cup Honey
Instructions
- Add ingredients for chicken marinade to a blender and blitz until smooth.
- Add chicken to a zippered bag or food storage container and pour marinade over top. Let marinade in the refrigerator for at least 30 minutes (up to overnight).
- Add ingredients for the peanut sauce to a blender and blitz until smooth. Transfer the sauce to an airtight container (like a mason jar) and store in refrigerator for up to two weeks.
- Preheat grill to high heat (400degF).
- Remove chicken from marinade and place on hot grill. Cook for 7-8 minutes on each side or until temperature probe reads at least 165degF in center of thickest piece.
- Remove from grill and serve with drizzle of peanut sauce and cilantro leaves.
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Yum! My husband would love this!