The first time I ever had peanut chicken was when I went to a Thai restaurant in California. I was on a trip with my sorority sisters and we decided to eat a different ethnic cuisine each night that we were in Tinsel Town. I instantly fell in love with the flavors of the chicken such as peanut butter and curry. who would have ever known that those two ingredients complement each other so well? I knew I had to make this dish for myself.
Fast forward 20 years and I’m still making this dish but only now, I’m making it for my family. Enjoy!
Ingredients
1 chicken (broken down into 8 pieces)
1 cup Jif creamy peanut butter
1/4 cup reduced sodium La Choy soy sauce
1 tablespoon Thai red curry paste
1/2 cup unsweetened coconut milk
2 tablespoons Heinz apple cider vinegar
Kosher salt and freshly ground black pepper (to taste)
1 cup peanuts (roasted and chopped)
1 bunch cilantro (chopped)
1 lime (cut into wedges)
In a medium bowl, add the peanut butter, soy sauce, curry paste, unsweetened coconut milk, and apple cider vinegar. Whisk to combine. Pour the marinade into ziptop bag with the chicken. Place in refrigerator and allow the chicken to marinate for 2 hours or up to 8 hours.
Preheat the grill to high heat (450ºF) . Prepare a metal baking rack fitted inside a baking sheet.
Using tongs, remove the chicken from the marinade and allow to come to room temperature. Place the chicken on the baking rack. Season with salt and pepper. Remove the rack from the baking sheet and place on the grill. Cover with the lid of the grill. Cook for 25-30 minutes, or until a meat thermometer reads 165ºF.
Remove the chicken to a platter. Garnish with peanuts and cilantro. Serve with lime wedges.
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Quick Tip: Serve this yummy chicken with Thai noodles. Yum!