Barbecued Thai Peanut Chicken with Coconut Rice

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.

  • Servings: 6-serving
  • Difficulty: medium
  • Print

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.

Summary

  • Course: main course
  • Cooking Time: 160 mins

Ingredients

Chicken
2 Cloves Garlic
1 inch Fresh Ginger
1/2 Fresh Lime
1/2 Tablespoon Sriracha
1 1/2 Tablespoons Soy Sauce
1 Tablespoon Agave Nectar
1 teaspoon Toasted Sesame Oil
2 Tablespoons Canola Oil
1/2 Cup Peanut Butter
3 Tablespoons Hot Water
1/2 Bunch Fresh Cilantro , plus extra
3 lbs Chicken Drumsticks
Rice
1 1/2 Cups Dry Jasmine Rice
1 15 oz Coconut Milk Cans
2 Cloves Garlic
3/4 teaspoon Kosher Salt
1 Cup Water

Steps

  1. 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.
  2. Add the Peanut Butter and Hot Water and whisk until smooth.
  3. Chop the Cilantro (setting aside about a handful) and stir it into the peanut sauce.
  4. 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.
  5. 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.
  6. Reduce the heat to medium-low or low, move the chicken to the colder side, cover the hood, and cook 20 – 30 minutes.
  7. 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.
  8. Meanwhile, prepare the rice, add the dry rice to a medium pot.
  9. 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.
  10. Mince the Garlic. Add the minced Garlic, Salt, Coconut Milk, and 1 cup of Water. Stir to combine.
  11. 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.
  12. Turn off the heat and let rest, covered, for 15 minutes. Remove the lid and fluff with fork.
  13. Remove the chicken from the grill, place on top of rice, and sprinkle with Cilantro.

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