Grilled Thai Chicken
Okay. I admit that I didn’t have a great shot of this picture. But as they say, looks can be deceiving. This philosophy can be also applicable with food. I don’t recall ever publishing a recipe related to South East Asian dishes. This is a first. My mother would make Thai chicken using the store bought spicy Thai peanut sauces. There is nothing wrong with that. I just feel it would be more adventurous to make your own which is not that difficult to do. This recipe is dedicated to her as she requested for a Thai peanut sauce recipe.
The ingredients are very basic which is a huge plus for me. A lot of presumably exotic looking dishes only require one-step simple ingredients that most of you already have on hand. Since coconut is used in most South East Asian dishes, the recipe to making a peanut Thai sauce does require coconut milk. Due to my allergies to coconut, I had to forgo this condiment as use soy milk instead. The sauce,however, did come out a bit more watery than what I have liked. Don’t let my coconut allergy prevent you from using coconut milk though. Just because I can’t digest certain ingredients doesn’t mean you shouldn’t use them either. My peanut Thai sauce is a bit on the spicy side because I used hot sauce. If you don’t like spicy ingredients, you can leave that out.
Some of you may be wondering how could I have not considered my hubby’s nut allergy when making this chicken. Well, put your worries at rest because he didn’t have any. I had to reduce the portion amount. I also made him something special as well. I will feature that chicken recipe on my next blog post. This chicken can be cooked in many different ways. Some like to broil it, roast it, or simply bake it. I decided to grill my chicken using a grilling pan since I don’t own a proper grill yet. If you have grilled chicken before, this technique does apply. I normally marinate chicken/meat before I grill it. That is why I used my peanut Thai sauce as a marinade. This chicken serves well with my stir fry recipe or rice. Leftovers can be used in salads or to make sandwiches.
For this recipe, you will need:
- 4 boneless chicken cutlets butterflied and pounded
- 1 cup of smooth all-natural peanut butter
- 1 13 oz. can of coconut milk ( I used about 3/4 cup of soy milk)
- 2 teaspoons of soy sauce
- 2 teaspoons of rice vinegar
- 2 teaspoons of hot sauce (optional)
- 2 teaspoons of lime juice
- 1 teaspoon of crushed garlic
- 1 teaspoon of crushed ginger
- 1 tablespoon of minced fresh cilantro
Combine the ingredients for the peanut Thai sauce in a bowl. Whisk ingredients till smooth. Place cutlets in a shallow bowl. Pour Thai sauce over the chicken and mix well till chicken is completely covered. Set aside and allow it to marinate for at least an hour. Heat oil in a wide non-stick grilling pan over a high heat. When the oil is hot put in the chicken in a single layer, laying them out flat. Grill for 3-4 minutes on each side. Serve hot.
Yields 4 servings