One of my favorite recipes to date is my One Pan Sticky Thai Peanut Orange Chicken (30 Minutes). I am absolutely obsessed with the sauce and so are many readers who try it, judging by the rave reviews. Once of the reviews by Katie said, “Jen, we made this for family dinner tonight and it was AMAZING. Everyone was raving and I shared your blog. We put the rub on the chicken, then grilled it on the BBQ, and then tossed it with the sauce. It was soooooo yummy. Keep up the amazing work!” Since reading that comment, I have been wanting to post a grill versison for sometime. So here you go!
For this Thai Orange Peanut Chicken (Grilled or Baked) I used bone-in skinless chicken thighs because they are the absolute juciest chicken meat in my opinion. I love using them when I am grilling/baking chicken that stands on its own and is not going to be cut up and used in tacos/salads etc. Feel free to use boneless skinless chicken thighs or even chicken breasts but just be aware that they will require less cooking time.
To start, we marinate our Thai Orange Peanut Chicken (Grilled or Baked) in soy sauce, orange juice, brown sugar and olive oil. You can skip this step all together if you don’t have the time as it just adds another layer of juiceness/flavor but the chicken will still be delicious without it (but more amazing with it 🙂 ). What I love about a marinade though is you can throw your chicken in the marinade/fridge and let the tenderizeing flavor bath do its work while you totally forget its there. When you’re ready to bake/grill your chicken, its always a good idea to let it sit for 30 minutes in order to cook more evenly. We take advantage of this time but rubbing our chicken all over with a wet spice rub of ginger, garlic, onion powder, paprka, cumin, salt and pepper. hellllo flavor!
And now the real star of the show – the Thai Orange Peanut Sauce. The ingredient list is a little lengthy, but it really does come togther very quickly with a quick whisking together of soy sauce, orange juice, orange marmalade, and splashes of ketchup, rice vinegar and fish sauce that we then simmer for 7-10 minutes. This thickens the sauce but more imporantly intensifies the flavors as it reduces. After slightly thickened, stir in your luscious peanut butter to add that irrestibe nutty flavor. And now we smother…
Garnish with peanuts and cilantro… And giddly devour with rice and veggies for one of your new favorite meals. ever. or at least I hope so!
Looking for more Thai recipes?
Sticky Thai Peanut Orange ChickenThai Peanut Pineapple Chicken SatayOne Pot Thai Chicken Noodle Soup30 Minute Red Curry Coconut ChickenThai Coconut Curry Chicken
WANT TO TRY THIS THAI ORANGE PEANUT CHICKEN (GRILLED OR BAKED)?
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