Main Dishes Recipes

Thai Chicken on the Grill

Memorial Day is fast approaching and on Cape Cod, this is when summer officially begins.  Tourism season starts and the beaches finally warm up enough for a refreshing dip in the Atlantic.  Often on beach days, we pack a cooler with lunch and snacks and stay all day at the beach.  Coming home is sometimes a chore spent de-sanding children and emptying the car.  However, I can say that summer dinners are a breeze when you take the time to marinade meat while you are at the beach and fire up the grill when you return.

Ingredients:

1/2 cup freshly squeezed orange juice
1/2 cup smooth peanut butter
2 tablespoons brown sugar
1/4 cup soy sauce
2 teaspoons peeled grated fresh ginger
4 medium cloves garlic, minced
1 teaspoon red pepper flakes
2 tablespoons chopped green scallions
6 boneless chicken breasts
1/4 cup roughly chopped fresh cilantro leaves (optional)
1/3 cup roughly chopped roasted, salted peanuts

Preparation:
1.  In a large bowl, combine orange juice, peanut butter, brown sugar, soy sauce, ginger, garlic, red pepper and scallions.  Whisk together and combine well.  Set aside about 1/2 cup for dipping  and pour the rest into a sealable 1 gallon plastic bag.  Add the chicken to the bag and seal it shut.  I like to place the bag with the chicken in a bowl in case it leaks.  Place the chicken in the refrigerator for a minimum of 30 minutes.  I typically marinade mine for about7 hours.
2.  When ready, remove the chicken from the bag.  Discard the marinade and grill until juices run clear.  Remove from grill and place on a serving platter topped with peanuts and cilantro.
I like to serve this with white rice and a summer salad.  Don’t forget about the 1/2 cup of marinade you set aside for dipping!
This recipe is adapted from one found on Food Network and can be found with all of our recipes in Tastebook.

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