I lurrrrrv Thai food — the combination of sweet, salty and spicy is oh so pleasing to the tongue. This sweet and salty marinade makes the chicken so incredibly flavorful and then it is topped it with a creamy peanut sauce (reminds me of chicken satay). The chicken and salad are bursting with bold flavors, so plain white rice is the perfect additional side to balance everything out.
Click here for original recipe from Once Upon A Chef
Chicken marinade (serves 2-3):
2 tbsp tamari
1 tbsp vegetable oil
1 tbsp brown sugar
zest of 1 lime
1-2 garlic cloves, minced
1 tsp fresh ginger, minced
1.5 tsp curry powder
1/4 tsp ground ginger
1/8 tsp ground cardamom
1/4 tsp salt
1.5 lbs chicken breast
(feel free to throw in a little bit of cayenne pepper for some spice)
1/2 of 13 oz can of full fat coconut milk
2 tbsp peanut butter
1.5 tsp tamari
1.5 tsp red curry paste
juice from 1 lime
1. For the marinade, combine all ingredients in a large bowl and whisk to combine. Place chicken breasts between 2 pieces of parchment paper and pound them out so that their are all the same thickness for even cooking. I used a rolling pin, but if you have a meat mallet thingy you can use that!
2. Cut the chicken into skewer sized even pieces and put them into the marinade. Toss to coat and place in the fridge for at least 4 hours or overnight. Then slide them onto your skewers and grill, about 5 mins each side or until cooked through.
3. For the peanut sauce, place all ingredients except for lime juice into a sauce pan and heat on medium heat, then simmer for about 3 minutes so it can thicken. Turn off heat and finish with the lime juice.
4. Grill the skewers on the barbeque until cooked through, about 5 minutes on each side?
Top with the peanut sauce and serve with this yummy Chopped Thai Salad and white rice.