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Grilled Peanut Chicken Bowls Recipe

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4 from 8 reviews

These Grilled Peanut Chicken Bowls combine juicy marinated chicken thighs grilled to perfection with a refreshing edamame cucumber salad and a creamy, zesty peanut sauce. Served over rice or quinoa and garnished with chopped peanuts, cilantro, and scallions, this dish offers a perfect balance of flavors and textures, making it an ideal healthy and satisfying meal.

Ingredients

Chicken Marinade

  • ½ cup full fat coconut milk
  • ¼ cup low sodium soy sauce
  • 1 medium lime, juiced
  • 3 garlic cloves, grated
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon honey
  • 1 tablespoon sriracha
  • 1 teaspoon ground turmeric
  • 1 ½ pounds boneless skinless chicken thighs

Edamame Cucumber Salad

  • 1 cup shelled edamame
  • 2 Persian cucumbers, chopped
  • 1 large carrot, shredded
  • 3 large scallions, thinly sliced
  • 2 tablespoons rice vinegar
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 garlic clove, finely minced or grated

Peanut Sauce

  • ⅓ cup creamy peanut butter
  • 2 tablespoons low sodium soy sauce
  • ½ medium lime, juiced
  • 1 tablespoon fresh grated ginger
  • 1 garlic clove, grated
  • 1 tablespoon honey
  • 1 tablespoon sriracha (optional)
  • 2 tablespoons warm water to thin

For Serving & Garnish

  • Cooked rice or quinoa (such as coconut rice)
  • ¼ cup chopped roasted peanuts
  • ¼ cup chopped cilantro
  • 2 scallions, thinly sliced

Instructions

  1. Marinate the chicken: In a large ziplock bag or bowl, whisk together coconut milk, soy sauce, lime juice, grated garlic, ginger, honey, sriracha, and turmeric until well combined. Add the chicken thighs, stir or shake to coat evenly, then cover and refrigerate for at least 30 minutes or up to 4 hours to let the flavors meld.
  2. Prepare the salad: In a large bowl, combine shelled edamame, chopped cucumbers, shredded carrot, sliced scallions, rice vinegar, soy sauce, toasted sesame oil, and minced garlic. Toss thoroughly with tongs, then cover and chill in the fridge until ready to serve to allow the flavors to develop.
  3. Bring chicken to room temperature: Remove the marinated chicken from the fridge about 20 minutes before grilling to take off the chill, ensuring even cooking on the grill.
  4. Preheat the grill: Heat the grill to 425°F (218°C) and scrape off any leftover residue from the grates to prevent sticking and achieve nice grill marks on the chicken.
  5. Make the peanut sauce: In a small bowl, whisk together creamy peanut butter, soy sauce, lime juice, grated ginger, grated garlic, honey, sriracha (if using), and warm water until smooth. Adjust consistency with extra water if necessary and set aside.
  6. Grill the chicken: Place chicken thighs on the grill and cook with the lid closed for about 7 to 8 minutes per side, or until an internal meat thermometer reads 165°F (74°C). Remove chicken from the grill and let rest on a cutting board for at least 5 minutes to retain juices. Then chop into bite-sized pieces.
  7. Assemble the bowls: Spoon a serving of cooked rice or quinoa into shallow bowls. Add a portion of the grilled chicken alongside the rice, followed by a generous scoop of the edamame cucumber salad. Drizzle the peanut sauce over the chicken and rice. Garnish with chopped peanuts, fresh cilantro, and scallions. Serve immediately and enjoy!

Notes

  • Marinating the chicken for longer (up to 4 hours) enhances the flavor and tenderness.
  • If you don’t have a grill, cooking the chicken on a grill pan or under a broiler works well too.
  • The peanut sauce can be adjusted for spiciness by varying the amount of sriracha.
  • This dish can be prepared gluten-free by using tamari or a gluten-free soy sauce alternative.
  • Leftover chicken can be refrigerated for up to 3 days and is great for meal prep bowls.

Find it online: https://recipeplenty.com/grilled-peanut-chicken-bowls-recipe/