Go Back
–+ servings
Coconut & Cilantro Chicken with Thai Peanut Sauce

Coconut & Cilantro Chicken with Thai Peanut Sauce

A flavor packed marinade for chicken thighs and an easy to make Thai peanut sauce.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Course Dinner, Main Course
Cuisine American, thai
Servings 6

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.
Keyword boneless skinless chicken thighs, chicken thighs, cilantro, coconut milk, peanut sauce, thai peanut sauce
Tried this recipe?Let us know how it was!