After hamburgers, barbecuing chicken is probably America’s most favorite thing to throw on the grill. Grilled chicken can be a tough thing to get right because it can burn much faster than a piece of beef or pork. Chicken is less fatty than red meat and if you leave it on the grill too long, it can become dry and dense – something you definitely don’t want to eat.
Barbecuing chicken thighs is what I recommend – much more juicy, and they tend to be a little more resilient when exposed to fire, than breast meat. Another good thing is to marinate your chicken first – it adds a subtle note of flavor without having to coat your bird in sauce to achieve that extra somethin’ somethin’.
Grilled Thai Chicken Thighs are just that – tender and juicy with a hint of thai herbs and spices to heighten the taste without masking the actual chicken flavors. I think peanut butter, fish sauce and ginger encourage delectable grilled poultry, a nice change from traditional barbecue chicken.
4-6 chicken thighs, bone-in & with skin
1 lemon, divided
4 cups fresh greens, any variety
6 sprigs fresh cilantro
1/4 cup chunky peanut butter
1/4 cup tamari or soy sauce
1/4 cup vegetable oil
3 tablespoon fish sauce
1 tablespoon freshly grated ginger
2 cloves garlic, minced
8 mint leaves, roughly chopped
1 serrano chili, sliced
1/4 teaspoon red pepper flakes
pinch of salt & pepper
1. Remove chicken from any packaging. In a casserole dish, whisk together sauce ingredients, plus 1/4 cup hot water.
2. Add chicken and coat on both sides. Refrigerate for at least 5 hours, up to overnight. When ready to grill, remove chicken from marinade and pat dry with paper towels.
3. Heat grill to medium, about 400 degrees. Oil grates with cloth and place chicken skin-side-down on grill. Cook for 8 minutes, turn over and grill other side 5 minutes. Repeat once more. If chicken is cooking too fast, reduce heat.
4. Remove chicken and squeeze with half a lemon. Toss greens with remaining lemon juice and drizzle with olive oil. Place chicken on platter with greens and top with fresh cilantro. Enjoy!