Thai Coconut Chicken

Noodle bowls are one of my favorite things – they are light, filling and so flavorful. This dish is inspired by one of my favorite spots in Seattle that has the best vermicelli bowls around! I wanted to create something similar at home so I can enjoy it all year round without having to get out! This one uses coconut milk to marinate the chicken so it keeps it juicy and tender and provides a rich, nutty flavor. If you have the time I recommend pickling carrots to go alongside this dish because they add the perfect tang and acid to balance the creamy chicken and rich, nutty peanut sauce! Skip the restaurant and make this instead for a fun dinner idea!

For the Chicken:

  • 1 Lb Chicken Cutlets
  • 1 13.5oz Can Coconut Milk
  • 2 Limes, Juiced
  • 3 Tsp Salt
  • 1 Tbsp Sambal Oelek (or Sriracha)
  • 5 Garlic Cloves, Minced
  • 1 Tbsp Minced Ginger
  • 1 Tbsp Minced Lemongrass (Optional)
  • 1/4 Tsp Cinnamon
  • 1/2 Tsp Coriander
  • 1 Tsp Cumin
  • 2 Tsp Turmeric
  • 2 Tbsp Brown Sugar

For the Peanut Sauce:

  • 1/2 Cup Peanut Butter
  • 1/4 Cup Soy Sauce
  • 1/8 Cup Rice Vinegar
  • 3 Garlic Cloves, Minced
  • 1 Tbsp Brown Sugar
  • 1 Lime, Juiced
  • 1 Tsp Minced Ginger
  • 1 Tsp Sambal Oelek
  • 1/4 Cup Coconut Milk

Optional For Serving:

  • Vermicelli Noodles
  • Finely Chopped Peanuts
  • Diced Green Onions
  • Pickled Carrots
  • Sliced Cucumbers

To Make:

  1. In a medium mixing bowl, add the coconut milk, lime juice, sambal, salt, garlic, ginger, lemongrass, cinnamon, cumin, coriander, turmeric and brown sugar and whisk together.
  2. Add the chicken and make sure it is fully submerged. Cover and place in the fridge to marinate for at least 4-6 hours before cooking.
  3. When the chicken has been marinating for at least 4 hours and you are ready to cook, heat a grill to 450 degrees Fahrenheit.
  4. Once the grill is hot, add the chicken and grill for 4 minutes, flip and grill for another 4 minutes.
  5. Flip the chicken once more, cover the grill and turn the grill on low. Allow the chicken to cook for another 8-10 minutes until it reaches an internal temperature of 165 degrees fahrenheit.
  6. Remove the chicken from the grill, turn the grill off and allow the chicken to rest for 5-10 minutes while you prepare the remaining ingredients.
  7. While the chicken rests, make your peanut sauce. Combine all the ingredients into a small bowl and whisk until smooth.
  8. Slice the chicken and if using, serve with the vermicelli noodles and top with crushed peanuts, green onions, pickled carrots and the peanut sauce!

4 thoughts on “Thai Coconut Chicken

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