To be honest, I made this because I was craving some sort of peanut butter sauce when I was on lunch and had most of the ingredients. Normally, I would bake it but with the BBQ season being among us, I thought why the hell not. This came out insanely good and juicy.
- Mince the Garlic, peel and grate the Ginger. Add the Garlic, Ginger, juice from half of a lime, Sriracha, Soy Sauce, Agave Nectar, Sesame Oil, and Canola Oil to a medium bowl. Whisk together.
- Add the Peanut Butter and Hot Water and whisk until smooth.
- Chop the Cilantro (setting aside about a handful) and stir it into the peanut sauce.
- Set aside about 1/2 cup of the peanut sauce. Pat down the chicken pieces and place in a freezer bag. Add the peanut sauce and add to the freezer bag. Refrigerate for a minimum of 1 hour up to over night.
- Heat up half a grill over high heat and place the chicken pieces of the hot side, skin side down, and char for 5 – 10 minutes.
- Reduce the heat to medium-low or low, move the chicken to the colder side, cover the hood, and cook 20 – 30 minutes.
- Flip the chicken, baste with the spare peanut sauce, cover, and cook an additional 15 – 20 minutes. Repeat and cook for another 10 – 30 minutes until the chicken is 175 degrees on the inside.
- Meanwhile, prepare the rice, add the dry rice to a medium pot.
- Add enough cool water to cover the rice by 2 inches. Swish the water around until it turns cloudy and then carefully pour off the water. Repeat this process twice.
- Mince the Garlic. Add the minced Garlic, Salt, Coconut Milk, and 1 cup of Water. Stir to combine.
- Cover and bring to a boil over high heat. As soon as the rice is boring, reduce the heat to the lowest setting and simmer for 20 – 30 minutes, until all the liquid is absorbed.
- Turn off the heat and let rest, covered, for 15 minutes. Remove the lid and fluff with fork.
- Remove the chicken from the grill, place on top of rice, and sprinkle with Cilantro.