Prep 30 mins
Cook 10 mins
A traditional Thai dish that goes over well. Preparation time does not include the 2 hours to marinate the chicken.
- bamboo skewer
- 2 lbs boneless skinless chicken thighs
- 1⁄4 cup soy sauce
- 1 tablespoon honey
- 2 tablespoons oil
- 1 tablespoon oil
- 2 teaspoons dried onion flakes
- 3⁄4 cup crunchy peanut butter
- 1⁄2 cup coconut milk
- 1 tablespoon soy sauce
- 2 tablespoons sweet chili sauce
- 1⁄2 cup water
- 1⁄4 teaspoon salt
- To prevent scorching, soak bamboo skewers in cold water for at least 30 minutes.
- Trim off any excess fat and tendons from chicken.
- Slice chicken into strips about 3/4 inch wide and thread onto skewers and place in a shallow glass dish.
- Mix the soy sauce, honey, and oil, and pour over the chicken, making sure all of the chicken is coated with the marinade.
- Cover dish with plastic and refrigerate for at least 2 hours.
- Sauce: Heat oil in a small pan.
- Add onion flakes and cook over a low heat for 15 to 30 seconds.
- Add remaining ingredients, mix well, and cook until heated through.
- Set aside sauce to await the chicken.
- Drain the chicken (save the marinade).
- Cook chicken over a medium to high heat for about 8 minutes on the grill, turning often and brushing with marinade.
- Serve with the peanut sauce while hot.
I followed aemilehi's recommendation and made this for dinner tonight. I didn't skewer the chicken, just grilled chicken "tenders" in a bbq basket (the skewers are a lot of bother when you have children). I was afraid of not having enough so I doubled the sauce. Trust me--there IS plenty of sauce, but the extra sauce gives us an excuse for having this dish again soon. Some of us like HOT food, so I added red chili flakes to half of the sauce and they loved it. Served with Jasmine rice and a cucumber/tomato salad. Excellent!
Can you say OMG?? This was the most amazing meal I have ever had! Marinated the chicken overnight for convenience. Used fresh chopped onion in the sauce rather than dried. Served it over flat stick rice noodles that were tossed with just a bit of the peanut sauce, fresh chopped thai basil and sauteed onions and green peppers. The straight sauce was on the side for dipping the chicken. We tried this last night and my best friend came over for dinner -- we were all so happy we had tears in our eyes as each bite was the most amazing thing we had ever eaten!! We were worried that the town we are moving to has no Thai restaurants -- who needs one now?!?!?! Fantastic. Can't say enough great things about this recipe, from the way the house smelled, to the explosion of flavor in each bite! Make this recipe!
The chicken came out awesome! The peanut sauce was good but just a little too sweet. I served it on the side. Also, I used the rest of the can of coconut milk diluted with water to cook rice in and then mixed in some fresh cilantro. Very Yummy. The family loved it. We will have this again!!