Recipe by Rick Young
A traditional Thai dish that goes over well. Preparation time does not include the 2 hours to marinate the chicken.
Top Review by Sharlene~W
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!
- 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
Directions See How It's Made
- 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.