Grilled Peanut Chicken Bowls
High-protein grilled peanut chicken bowls with edamame cucumber salad and an extra drizzle of flavorful peanut sauce. Assemble these peanut chicken bowls with fluffy rice or quinoa, roasted peanuts, and fresh garnishes for a delicious summer weeknight dinner you'll crave!
Servings 4 servings
Calories 608cal
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 wine 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, for serving (my coconut rice from my cookbook is amazing!)
- ¼ cup chopped roasted peanuts
- ¼ cup chopped cilantro
- 2 scallions, thinly sliced
Instructions
- Marinate the chicken: Add all the marinade ingredients (not the chicken) to a large ziploc bag or bowl and whisk until well combined. Add the chicken and stir to ensure it is well coated in the sauce. Cover and marinate in the fridge for at least 30 minutes or up to 4 hours.
- While the chicken marinates, make the salad: In a large bowl, add the edamame, cucumbers, carrot, scallions, rice vinegar, soy sauce, sesame oil, and garlic. Toss with tongs until well combined. Cover and place in the fridge until you are ready to serve.
- Bring chicken to room temperature: Before cooking, remove the chicken from the fridge and bring to room temperature for 20 minutes.
- Preheat the grill to 425°F and scrape off any leftover bits from the grates.
- While the grill preheats, make the sauce: In a small bowl, whisk together the peanut butter, soy sauce, lime juice, ginger, garlic, honey, sriracha, and water. Set aside.
- Grill the chicken: Grill the chicken with the lid closed until a meat thermometer inserted into the center reads 165°F, about 7 to 8 minutes per side. Transfer the chicken to a cutting board and allow it to rest for at least 5 minutes to retain the juiciness of the chicken. Chop the chicken into bite-sized chunks.
- Assemble: Add a scoop of rice to shallow bowls, then a scoop of chicken next to the rice, followed by a scoop of the salad. Drizzle the chicken and rice with the peanut sauce. Top with chopped peanuts, then garnish with cilantro and scallions. Enjoy.
Nutrition
Serving: 1serving (based on 4, without rice/quinoa) | Calories: 608cal | Carbohydrates: 29g | Protein: 49g | Fat: 35g | Saturated Fat: 11g | Fiber: 6g | Sugar: 15g