Go Back

22) Peanut Satay Chicken Thighs with Cucumber Salad

Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 lb boneless skinless chicken thighs about 6
  • 1/3 cup creamy peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp lime juice
  • 1 tsp sesame oil
  • 1 garlic clove minced
  • 1/2 tsp grated ginger
  • 1/4 cup coconut milk or water to thin
  • 1 tbsp vegetable oil for pan
  • 1 large cucumber thinly sliced
  • 2 tbsp rice vinegar
  • 1 tsp sugar
  • Pinch salt and pepper
  • Chopped cilantro and crushed peanuts for garnish

Method
 

  1. Whisk peanut butter, soy sauce, honey, lime, sesame oil, garlic, ginger, and coconut milk until smooth; set half aside for dipping.
  2. Marinate chicken in remaining sauce 15–30 minutes if time allows.
  3. Heat oil in a skillet over medium-high, cook thighs 5–6 minutes per side until 165°F.
  4. Rest chicken 5 minutes, then slice and drizzle with reserved sauce.
  5. Toss cucumber with rice vinegar, sugar, salt, and pepper; top with cilantro and peanuts.