Ingredients

For the Chicken

1/4 cup soy

3 tablespoons dark brown sugar

Zest of one lime

2 tablespoons salad oil

3 garlic cloves, minced

1 tablespoon curry powder

1/2 teaspoon ground ginger

1/4 teaspoon ground cardamom

1/2 teaspoon salt

3 pounds boneless, skinless chicken thighs

For the Coconut-Peanut Sauce

One 13 ounce can coconut milk

1/4 cup peanut butter

1/3 cup dark brown sugar

1 1/2 tablespoons soy

1 tablespoon red curry paste

3 tablespoons fresh lime juice

Preparation

  1. Make marinade by combining all ingredient under “chicken” together. Add the chicken and mix. Refrigerate for at least four hours or overnight.
  2. To make the sauce, whisk all the ingredients except the lime juice in a pan. Bring to a simmer, then cook over medium heat for about 3 minutes. Stir in lime juice and set aside.
  3. Preheat grill, BBQ chicken. Serve with sauce and jasmine rice.