Grilled Thai Chicken with Coconut Rice and Peanut S

Name: Grilled Thai Chicken with Coconut Rice and Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Soy Sauce; ⅓ cups Brown Sugar; 2 Tablespoons Freshly Squeezed Lime Juice; 2 cloves Garlic, Minced; 1 teaspoon Grated Fresh Ginger; 3/4 teaspoons Red Pepper Flakes; 2 Tablespoons Water; 1 pound Skinless, Boneless Chicken Breast; 1 cup Coconut Milk; 1- 1/2 cup Water; 1 teaspoon Salt; 1 Tablespoon Sugar; 1 cup Jasmine White Rice; 1/4 cups Creamy Peanut Butter; 2 Tablespoons Water; 4 Tablespoons Sugar; 1 Tablespoon Soy Sauce; 1 teaspoon Rice Wine Vinegar; 1 teaspoon Lime Juice; 3 Tablespoons Chopped Cilantro; 3 Tablespoons Chopped Cashews Or Peanuts

Servings: persons

1/4 cups Soy Sauce
⅓ cups Brown Sugar
2 Tablespoons Freshly Squeezed Lime Juice
2 cloves Garlic, Minced
1 teaspoon Grated Fresh Ginger
3/4 teaspoons Red Pepper Flakes
2 Tablespoons Water
1 pound Skinless, Boneless Chicken Breast
1 cup Coconut Milk
1- 1/2 cup Water
1 teaspoon Salt
1 Tablespoon Sugar
1 cup Jasmine White Rice
1/4 cups Creamy Peanut Butter
2 Tablespoons Water
4 Tablespoons Sugar
1 Tablespoon Soy Sauce
1 teaspoon Rice Wine Vinegar
1 teaspoon Lime Juice
3 Tablespoons Chopped Cilantro
3 Tablespoons Chopped Cashews Or Peanuts

1
Combine all of the chicken marinade ingredients and place in a shallow glass dish.
2
Place chicken in the marinade and toss to coat.
3
Allow the chicken to marinate for 30 minutes in the refrigerator or up to 2 hours.
4
In a grill pan over medium heat, grill the chicken 68 minutes per side.
5
For the coconut rice, in a saucepan, combine the coconut milk, water, salt, and sugar.
6
Bring to a boil.
7
Add the rice, stir well, and reduce the heat to medium-low.
8
Cover and simmer undisturbed until the liquid is absorbed and the rice is fluffy, about 20 to 24 minutes.
9
Remove from the heat and let sit without stirring for 10 minutes.
10
Fluff with a fork.
11
For the peanut sauce, combine all the ingredients in a small saucepan and cook over medium heat until the mixture is bubbly.
12
Cover the pan and remove from the heat.
13
To finish the dish, place some coconut rice on a plate.
14
Top with grilled chicken and drizzle with peanut sauce.
15
Garnish with chopped cilantro and chopped nuts.
16
Enjoy!

704

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/4 cups Soy Sauce, ⅓ cups Brown Sugar, 2 Tablespoons Freshly Squeezed Lime Juice, 2 cloves Garlic, Minced, and more.

Yes, Grilled Thai Chicken with Coconut Rice and Peanut Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Thai Chicken with Coconut Rice and Peanut Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions