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Thai Chicken on the Grill

servings:Serves 6
prep time:
10 minutes
cook time:
20 minutes
total time:
30 minutes
other time:
marinading from 30 minutes to 8 hours


  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup smooth peanut butter
  • 2 tablespoons brown sugar
  • 1/4 cup soy sauce
  • 2 teaspoons peeled grated fresh ginger
  • 4 medium cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 2 tablespoons chopped green scallions
  • 6 boneless chicken breasts
  • 1/4 cup roughly chopped fresh cilantro leaves (optional)
  • 1/3 cup roughly chopped roasted, salted peanuts


  • 1

    In a large bowl, combine orange juice, peanut butter, brown sugar, soy sauce, ginger, garlic, red pepper and scallions. Whisk together and combine well. Set aside about 1/2 cup for dipping and pour the rest into a sealable 1 gallon plastic bag. Add the chicken to the bag and seal it shut. I like to place the bag with the chicken in a bowl in case it leaks. Place the chicken in the refrigerator for a minimum of 30 minutes. I typically marinade mine for about7 hours.

  • 2

    When ready, remove the chicken from the bag. Discard the marinade and grill until juices run clear. Remove from grill and place on a serving platter topped with peanuts and cilantro.

  • 3

    I like to serve this with white rice and a summer salad. Don’t forget about the 1/2 cup of marinade you set aside for dipping!



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