Prep 15 mins
Cook 20 mins
These are very moist and flavorful.
- 12 boneless skinless chicken thighs
- 2 tablespoons garlic, MINCED
- 2 tablespoons rice wine vinegar
- 2 green onions, minced
- 1⁄4 cup fresh cilantro, chopped
- 1⁄4 cup hoisin sauce
- 1⁄4 cup soy sauce
- 2 tablespoons oil
- 2 tablespoons peanut butter
- 2 tablespoons honey
- 1 teaspoon crushed red pepper flakes
- Combine ingredients and marinate chicken thighs at least overnight.
- Grill until done.
These thighs were fabulous. The whole family loved them. I was so happy to see them in the ZWT cookbook, because seeing the pic on the home page I'd already decided to make them! I left out the cilantro because I don't like it, and I boiled the sauce and used it with the chicken when served, as sky hostess recommended. We will make this recipe often, thanks for posting and sharing it!
This chicken is fantastic! I marinated it about 24 hours. The only change I made was to cut the red pepper flakes to 1/2 tsp. Oh! and don't throw that marinade away! I boiled it for a few minutes after we threw the chicken on the grill. I then strained it and we used the smooth sauce to top the chicken. Hubby loved it! Thanks for posting.
LOVED this Vicki, thanks for sharing. I used chicken breasts and threaded them on metal skewers. Next time I will make thicker strips (cut into 3 long strips) instead of the thinner "typical" satay style. They grill quickly so take care not to let them over cook & dry out. I also boiled the marinade and served as a dipping sauce for the chicken & sauce for the rice. Marinated for 3 hours and that worked beautifully. Served with basmati rice, grilled pineapple, and Thai Cucumber Salad a perfect summertime meal.