Welcome, food lovers! Today, we bring you a flavorful and healthy recipe perfect for your dinner table: Grilled Thai Chicken Bowls with Peanut Sauce. This dish is a delightful combination of crispy vegetables, juicy grilled chicken, and a creamy peanut sauce that will make your taste buds sing. Whether you’re a fan of Thai-inspired bowls or just looking for a refreshing meal, this is one recipe you can’t miss!
Introduction
Grilled Thai Chicken Bowls are a fusion of vibrant Thai flavors, offering a comforting and balanced meal. With marinated chicken that’s grilled to perfection, steamed rice, and a variety of fresh vegetables, this dish has become a staple for those seeking both flavor and health in one bowl. The star of the show is the creamy peanut sauce, which ties all the elements together for a dish that’s not only satisfying but also incredibly easy to prepare. Perfect for weeknight dinners or meal prep, this Thai Chicken Bowl is a must-try for fans of global cuisine and hearty meals.
For more sauce ideas, check out this Chick-Fil-A Sauce Recipe.
Ingredients for Grilled Thai Chicken Bowls
Chicken:
- 4-6 chicken breasts (about 1″ thick)
- 6 cloves garlic, minced
- 2 tablespoons fresh lime juice
- 1 teaspoon Sriracha hot sauce
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- ¼ cup brown sugar
- ¼ teaspoon black pepper
Peanut Sauce:
- 2 cloves garlic
- ½ cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon + 2 teaspoons brown sugar
- 2 teaspoons Sriracha hot sauce
- ½ cup water
- 2 tablespoons lime juice
- 1-inch piece of fresh ginger, peeled and cut in half
Bowls:
- Steamed rice (short grain recommended)
- Diced daikon (optional)
- Diced carrots
- Sliced green onion
- Fresh cilantro
- Shredded cabbage
- Lime wedges
How to Make Grilled Thai Chicken Bowls – Step by Step
Step 1: Marinate the Chicken
In a ziplock bag, add the chicken breasts. Mix the marinade by whisking together garlic, lime juice, Sriracha, fish sauce, rice vinegar, soy sauce, sesame oil, brown sugar, and black pepper. Pour this mixture over the chicken in the bag. Refrigerate for at least 3 hours (for best results, marinate for up to 8 hours).
Step 2: Prepare the Peanut Sauce
Blend garlic, peanut butter, soy sauce, brown sugar, Sriracha, water, lime juice, and ginger in a blender or food processor until smooth. Set the sauce aside.
Step 3: Grill the Chicken
Remove the chicken from the marinade and grill over medium-high heat until cooked through (around 6-8 minutes per side). Let the chicken rest for 10 minutes, then slice it into thin strips.
Pro Tip: Boil the leftover marinade for 3 minutes to create a rich sauce for basting the grilled chicken.
Step 4: Assemble the Bowls
Start with a base of steamed rice. Layer the bowl with grilled chicken slices, shredded cabbage, diced carrots, sliced daikon, and green onion. Add a sprinkle of fresh cilantro and drizzle with the peanut sauce. Garnish with lime wedges for extra zest.
Helpful Tips for Grilled Thai Chicken Bowls
- Marination: Letting the chicken sit in the marinade for at least 3 hours is key to achieving rich flavors. You can marinate it overnight for deeper flavor.
- Peanut Sauce Consistency: If your peanut sauce seems too thick, gradually add water until the desired consistency is reached.
- Rice Choice: For a true Thai-inspired bowl, go for short-grain rice like Calrose, but you can also use brown rice or quinoa for a healthier alternative.
Cooking Tips for the Best Grilled Thai Chicken Bowls
- Grilling the Chicken: Use medium-high heat to avoid over-charring the chicken. If grilling outdoors, a little char adds flavor, but avoid burning.
- Perfect Rice: For fluffy rice, rinse the grains under cold water before cooking. Cook with a 1:1.25 ratio of rice to water for the perfect texture.
- Peanut Sauce: Blending the sauce in a small blender cup helps ensure smoothness. A food processor works well too if you don’t have a blender.
Serving Suggestions for Grilled Thai Chicken Bowls
These Grilled Thai Chicken Bowls are incredibly versatile. You can pair them with a light, refreshing drink like iced green tea or a simple side salad with sesame dressing to keep the flavors cohesive. For an added crunch, try serving these bowls with spring rolls or crispy wontons.
Looking for more sauce options? Check out the recipe for Chick-Fil-A Sauce, which pairs beautifully with grilled dishes!
Nutritional Information for Grilled Thai Chicken Bowls
The ingredients in this dish offer a balanced combination of protein, healthy fats, and carbohydrates. Packed with vitamins from the vegetables and the richness of peanut butter, it’s a meal that provides both nourishment and satisfaction.
Nutritional Info (Per Serving):
- Calories: 420 kcal
- Fats: 18g
- Carbohydrates: 38g
- Protein: 32g
- Fiber: 5g
- Vitamin C: 35%
Storage and Leftovers for Grilled Thai Chicken Bowls
To store any leftovers, keep the components separate. Refrigerate the chicken, rice, and vegetables in airtight containers for up to 3 days. For the peanut sauce, store it in a sealed jar in the fridge. When reheating, simply microwave the chicken and rice for about 1-2 minutes, and add the fresh vegetables and sauce afterward.
Frequently Asked Questions (FAQs) for Grilled Thai Chicken Bowls
- Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs offer a juicier texture and can handle longer marination times. - What can I substitute for peanut butter in the sauce?
Try almond butter or sunflower seed butter for a similar creamy texture. - Is it possible to make this dish vegan?
Yes! Replace the chicken with tofu and use vegetable broth instead of fish sauce in the marinade. - Can I freeze the chicken after marinating?
Yes, you can freeze the marinated chicken for up to 2 months. Just thaw it overnight in the fridge before grilling.
Related Recipes for Grilled Chicken Lovers
Check out these delicious grilled chicken recipes:
Conclusion
We hope you enjoy making these Grilled Thai Chicken Bowls with Peanut Sauce as much as we do! This recipe brings together the vibrant flavors of Thailand in a simple, healthy, and delicious way. Don’t forget to share your version of this dish, and leave a comment below with any personal twists you added!
Enjoy cooking and eating this Thai-inspired dish!
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Grilled Thai Chicken Bowls with Peanut Sauce – Easy Recipe
Description
Welcome, food lovers! Today, we bring you a flavorful and healthy recipe perfect for your dinner table: Grilled Thai Chicken Bowls with Peanut Sauce. This dish is a delightful combination of crispy vegetables, juicy grilled chicken, and a creamy peanut sauce that will make your taste buds sing. Whether you’re a fan of Thai-inspired bowls or just looking for a refreshing meal, this is one recipe you can’t miss!
Ingredients
For the Chicken:
- 4–6 chicken breasts (about 1″ thick)
- 6 cloves garlic, minced
- 2 tablespoons fresh lime juice
- 1 teaspoon Sriracha hot sauce
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- ¼ cup brown sugar
- ¼ teaspoon black pepper
For the Peanut Sauce:
- 2 cloves garlic
- ½ cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon + 2 teaspoons brown sugar
- 2 teaspoons Sriracha hot sauce
- ½ cup water
- 2 tablespoons lime juice
- 1-inch piece of fresh ginger, peeled and cut in half
For the Bowls:
- Steamed rice (short grain recommended)
- Diced daikon (optional)
- Diced carrots
- Sliced green onion
- Fresh cilantro
- Shredded cabbage
- Lime wedges
Instructions
Step 1: Marinate the Chicken
In a ziplock bag, add the chicken breasts. Mix the marinade by whisking together garlic, lime juice, Sriracha, fish sauce, rice vinegar, soy sauce, sesame oil, brown sugar, and black pepper. Pour this mixture over the chicken in the bag. Refrigerate for at least 3 hours (for best results, marinate for up to 8 hours).
Step 2: Prepare the Peanut Sauce
Blend garlic, peanut butter, soy sauce, brown sugar, Sriracha, water, lime juice, and ginger in a blender or food processor until smooth. Set the sauce aside.
Step 3: Grill the Chicken
Remove the chicken from the marinade and grill over medium-high heat until cooked through (around 6-8 minutes per side). Let the chicken rest for 10 minutes, then slice it into thin strips.
Pro Tip: Boil the leftover marinade for 3 minutes to create a rich sauce for basting the grilled chicken.
Step 4: Assemble the Bowls
Start with a base of steamed rice. Layer the bowl with grilled chicken slices, shredded cabbage, diced carrots, sliced daikon, and green onion. Add a sprinkle of fresh cilantro and drizzle with the peanut sauce. Garnish with lime wedges for extra zest.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Marination: Letting the chicken sit in the marinade for at least 3 hours is key to achieving rich flavors. You can marinate it overnight for deeper flavor.
- Peanut Sauce Consistency: If your peanut sauce seems too thick, gradually add water until the desired consistency is reached.
- Rice Choice: For a true Thai-inspired bowl, go for short-grain rice like Calrose, but you can also use brown rice or quinoa for a healthier alternative.
