Thai Coconut & Peanut Grilled Chicken – Culinary Seasons

As with the Grilled Shrimp with Thai Coconut Peanut Sauce recipe, this recipe may not be a traditional Thai dish but it plays with some of the classic flavors in Thai cuisine. Sweet and creaminess from coconut milk, salty and spicy from the peanut sauce, and sour from the lime juice. Spice this dish up by sauteing some sliced Thai Chilis when you are cooking the aromatics or add your favorite chili sauce when you are eating. This dish is a friend and family favorite in our house and I know it will become a regular on your recipe rotation.

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Peanut Sauce

Typically in Thailand you won’t find the creamy processed peanut sauces that we have in the grocery stores in the U.S. The peanut or satay sauces are used mainly as a dipping sauce and the actual use of the peanut sauce in a dish is not that common. That being said, the brands in the stores here have a nice balance of creaminess and spice that blends well with coconut milk in a dish or as a dipping sauce or brush on a grilled chicken skewer. The brand I like to use is House of Tsang Bankok Peanut Sauce it is gluten free and vegetarian.

Grilled Chicken in Thailand

Kai yang or Gai yang in thai literally translates to grilled chicken. Street vendors and restaurants have their own variations on chicken cut up and grilled. Their recipes most likely vary from the marinade I used on the chicken thighs in this recipe but one thing that remains consistent is grilling the meat over charcoal. Cooking over charcoal gives meats a smoky char that is not the same on a gas grill, it adds to the overall flavors of the marinade as the sugars caramelize.

Grilled chicken in Thailand may bring to mind chicken satay. Satay translated means marinated bite size meat cooked on a stick. Although kai yang means grilled chicken, grilled chicken satay marinades are different from the marinades found on other grilled chicken found on the streets of Thailand. Satay is grilled over charcoal and basted with a sauce, it is usually served with a spicy ground peanut sauce. It is debated where satay comes from, Indonesia is thought to be the birthplace of satay but Thailand, Singapore and Malaysia all have their own versions of the dish.

There are chicken skewers in many cultures around the world, but one thing that remains consistent is the love of grilling chicken and pairing with each country’s marinades or sauces.

Enjoy!

Use Tamari instead of Soy Sauce and this dish becomes GLUTEN FREE!

  • Marinade for Chicken Thighs

  • 6-8 Chicken Thigh (boneless and skinless)

  • 2 tsp Lemongrass minced

  • 1 Tbl Ginger minced

  • 2 tsp Garlic minced

  • 1 Tbl Scallions minced

  • 1 tsp Sambal Chili Paste

  • 3 oz Pickled Ginger Juice or Seasoned Rice Vinegar

  • 4 oz Light Soy Sauce (or 2 oz regular soy sauce and 2 oz water)

  • 1/t tsp Fish Sauce

  • 2 Tbl Sugar

  • 1 Tbl Chili Oil


  • Sauce Prep

  • 2 Tbl Vegetable Oil

  • 1 large Shallot sliced or minced

  • 1 Tbl Garlic minced

  • 2 Tbl Ginger minced

  • 1 Tbl Lemongrass minced

  • 2 Tbl Scallions sliced

  • Juice of 1 Lime

  • 2 oz of Chicken Marinade reserved

  • 8 oz Peanut Sauce

  • 12 oz Coconut Milk

  • 2-3 Tbl Cornstarch Surry (cornstarch and water)

  • 1/4 cup Thai Basil chiffonade

  • Garnish

  • Scallions

  • Crushed Peanuts

  • Thai Basil 

  • Prepare the Marinade for the Chicken
  • Trim the chicken thighs to remove any unwanted fat.
    (Can use bone in chicken thigh, or chicken breast if desired)
  • Mince the lemongrass, ginger, garlic and scallions.
  • Combine all ingredients and mix well to dissolve the sugar.
  • Pour over the chicken thighs and marinate 4-6 hours.
    I like to use a zip top storage bag to marinate because the marinade is closer to the chicken when the air is compressed out of the bag vs. in a container.
  • Reserve the marinade, the sauce recipe calls for 2 ounces.
  • Grill the chicken until internal temperature is 175° for chicken thighs or 165° for chicken breast. The higher temperature for thighs gives it a better texture. Hold aside to let rest before sliceing and adding to sauce or for service.
  • Sauce Prep
  • Slice or mince the shallot.
  • Mince the lemongrass, ginger, garlic.
  • Slice the scallions & thai basil.
  • Making the Sauce
  • In a pan or wok, add the vegetable oil to the hot pan.
  • Add the shallots, saute to caramelize. Try to avoid burning.
  • Add the ginger, garlic, lemongrass and scallions.
    Saute to bring out the aromatics.
  • Add the lemon juice and reserved marinade.
    Bring to a boil.
  • Add Peanut Sauce and Coconut Milk
    Bring to boil.
  • Simmer for a couple of minutes to allow flavors to come together.
  • Thicken with cornstarch until sauce consistency.
  • Cut the chicken and add to the sauce or plate chicken and sauce together.
  • Serve with rice.

    Enjoy!