Thai Peanut-Sriracha Grilled Chicken


Here’s a great chicken dish you will go nuts for!

You will need:
1 kg chicken thighs (or your choice of chicken breast,  drumstics or wings),

For the Marinade
1 cup smooth peanut butter
4 tbsp Sriracha sauce (available at Village Supermarkets)
4 tsp garlic, minced
1-2 fresh chilies, minced (reduce or omit for mild chicken)
3 tbsp fish sauce(Available at Village Supermarkets)
2 tbsp  tamarind paste*
6 tbsp honey
4 tbsp soy sauce
4 tbsp lime juice
4 tsp turmeric powder
2 tsp salt
½ cup water

What to do:

  1. Make the marinade by placing all marinade ingredients together in a food processor. If you don’t have a food processor, whisk all the ingredients in a medium bowl. The sauce should be sweet and sour plus spicy if you added the chillies and on the salty side. Foodie Tip: try not to reduce the amount of honey, as it is needed to balance out the sourness of the tamarind and lime juice
  2. Place the chicken thighs and marinade in a plastic container with a lid making sure to coat each piece. Leave to marinate in the refrigerator until ready to cook. You should marinate for a minimum of 2 hours and maximum of 12 hours.
  3. Put the chicken pieces under the grill at the medium setting turning them every 5-7 minutes to avoid blackening. Chicken should be done in approximately 30-45 minutes.

Alternatively you can bake in Gas No 7 or 220 Degrees C oven on the top rack for 25 minutes with the skin side up. Turn the chicken and cook skin side down another 10 minutes. Then turn the chicken again to skin side up and finish cooking for another 10 minutes.

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