Featured Recipe: Thai Chicken Thighs


2 Tbsp low sodium soy sauce

3 garlic cloves, minced or pressed

2 Tbsp peanut butter

2 Tbsp ginger, grated

¼ cup lime juice (2-3 limes)

¼ cup cilantro, chopped

¼ cup basil, chopped

Dash of cayenne pepper

2lbs boneless, skinless chicken breasts or thighs



¼ cup peanuts

4 lime wedges

2 stalks green onion, thinly sliced


Cucumber Salad:

2 cucumbers, thinly sliced

1 red pepper, thinly sliced

¼ red onion, thinly sliced

1 tsp kosher salt

3 Tbsp white wine vinegar

2 Tbsp lime juice

4Y7A9915Combine ingredients; soy sauce – cayenne and mix well.  Add chicken and marinate in fridge for up to 24 hours.  I think the longer, the better.  I also like to set some marinade aside to pour over the cooked chicken and rice – because who doesn’t love a good peanut sauce? 

Heat grill to medium heat.

Place chicken on grill, discarding remaining marinade.  Cook about 6-8 mins per side (until internal temp reaches 165 degrees).  

Remove from grill and let stand for up to 5 mins.  Garnish with peanuts, lime, and green onions.

Serve with brown rice and cucumber salad.


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