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Spicy Thai Grilled Peanut Chicken Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Grilled Thai Peanut Chicken Recipe

Tender marinated chicken grilled to smoky perfection and finished in a creamy Thai peanut sauce, all made quickly in the pressure cooker.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Soup
Cuisine Mexican
Servings 6 people
Calories 886 kcal

Equipment

  • 1 Mixing bowl Large
  • 1 Grill or grill pan for searing chicken
  • 1 Pressure cooker

Ingredients
  

Main ingredients

  • 2.5 pounds chicken thighs, breasts, or legs
  • 0.5 cup coconut milk full-fat
  • 0.25 cup soy sauce
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 2 tablespoons honey
  • 1 cup peanut butter
  • 3 tablespoons fish sauce
  • 1 lime juiced
  • 2 tablespoons brown sugar
  • 2 tablespoons Thai red curry paste
  • 3 tablespoons soy sauce for sauce
  • 1 stalk lemongrass light parts only, finely chopped
  • rice or quinoa for serving
  • fresh cilantro or basil for serving
  • crushed peanuts to garnish

Instructions
 

Instructions

  • Whisk together coconut milk, soy sauce, garlic, ginger, and honey in a bowl to make the marinade.
  • Add chicken to the marinade, mix well, cover, and refrigerate for at least 2 hours or overnight.
  • Preheat grill or grill pan to medium-high heat and sear chicken 6–8 minutes per side until cooked through.
  • In a pressure cooker, combine the leftover marinade, peanut butter, fish sauce, brown sugar, Thai red curry paste, lime juice, and lemongrass. Stir well.
  • Seal the cooker, build pressure, and cook for 5–7 minutes. Quick release afterward.
  • Serve grilled chicken over rice or quinoa, topped with the sauce and garnished with crushed peanuts and fresh herbs.

Notes

Garnish with fresh herbs and peanuts. Leftovers can be refrigerated for 3–4 days or frozen separately. Reheat gently to maintain tenderness.