Thai Chicken With Peanut Dipping Sauce is packed with flavour and packed with protein. The peanut butter adds a creamy texture adds a tangy flavour that balances out well with the sweetness of the chicken. This dish is quick and easy to make, but don’t be tricked into thinking this is a simple dish.
by Marie Rayner The English Kitchen
Thai Chicken With Peanut Dipping Sauce
Ingredients
Ingredients
- 8 boneless, skinless chicken thighs
- bamboo skewers, soaked in water for approximately 30 minutes (optional)
Marinade Ingredients
- 2 tbsp light soy sauce
- 2 tbsp tamarind paste
- 1 tbsp ginger, peeled and grated
- 2 cloves garlic, peeled and minced
- 2 spring onions, minced, both the green and the white parts
- salt and freshly ground black pepper, to taste
Sauce Ingredients
- 1/4 cup fresh coriander leaves
- 4 tbsp smooth unsweetened peanut butter
- 4 tbsp rice wine vinegar
- 2 tbsp tamarind paste
- 2 tbsp soy sauce
- 1 tbsp runny honey
- 1 tbsp ginger, peeled and grated
- 1 clove garlic, peeled and minced
- zest and juice of 1 lemon and 1 orange
- 2 spring onions, minced, both the green and the white parts
- 1/2 jalapeño pepper, cored, seeded and minced*
- crushed red pepper flakes to taste
Instructions
Preparation
- First, make the marinade for the chicken. Stir together all the ingredients in a shallow glass bowl or a large zip lock bag. Mix them well. Add the thighs, turning them over in the mixture and rubbing it in to coat them well. Cover and set aside at room temperature for at least half an hour, or for best results, cover and leave in the refrigerator overnight.
- While the chicken is marinating, you can make the peanut sauce. Combine all the ingredients in your Optimum high-speed blender. Purée until smooth. Serve immediately, or store, covered, in the refrigerator for up to a week for later use.
- You can either cook the chicken on a grill or on top of the stove. Remove the chicken from the marinade and season lightly. Thread chicken onto the soaked bamboo skewers, if using, and either place on the heated grill or in a heated heavy skillet that you have sprayed with some cooking oil. Cook for 5 to 6 minutes per side, basting with some of the marinades until it is golden brown with slightly darker edges. If you are cooking it on the grill, move it to the sides and put the lid down, cooking it for another 2 to 3 minutes. If you are cooking it in a skillet, lower the heat, cover, and cook for another 2 to 3 minutes, or until the juices run clear. Discard any remaining marinade.
- Remove from the grill or the pan and place on a heated serving plate to rest. Brush with some of the peanut sauce and let rest, covered loosely in foil for about 5 minutes. Serve hot, with the remaining dipping sauce on the side. Delicious!
- *Wear gloves to do this and DON’T rub your eyes or lips while preparing jalapeño.
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