Barbecued Thai Peanut Chicken with Coconut Rice

Barbecued Thai Peanut Chicken with Coconut Rice

To be honest, I made this because I was craving some sort of peanut butter sauce when I was on lunch and had most of the ingredients. Normally, I would bake it but with the BBQ season being among us, I thought why the hell not. This came out insanely good and juicy.



  1. 2 Cloves Garlic
  2. 1 inch Ginger Fresh
  3. 1/2 Lime Fresh
  4. 1/2 Tablespoon Sriracha
  5. 1 1/2 Tablespoons Soy Sauce
  6. 1 Tablespoon Agave Nectar
  7. 1 teaspoon Sesame Oil Toasted
  8. 2 Tablespoons Canola Oil
  9. 1/2 Cup Peanut Butter
  10. 3 Tablespoons Water Hot
  11. 1/2 Bunch Cilantro Fresh , plus extra
  12. 3 lbs Chicken Drumsticks
  13. 1 1/2 Cups Jasmine Rice Dry
  14. 1 15 oz Coconut Milk Cans
  15. 2 Cloves Garlic
  16. 3/4 teaspoon Kosher Salt
  17. 1 Cup Water


160 mins
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    Mince the Garlic, peel and grate the Ginger. Add the Garlic, Ginger, juice from half of a lime, Sriracha, Soy Sauce, Agave Nectar, Sesame Oil, and Canola Oil to a medium bowl. Whisk together.

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    Add the Peanut Butter and Hot Water and whisk until smooth.

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    Chop the Cilantro (setting aside about a handful) and stir it into the peanut sauce.

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    Set aside about 1/2 cup of the peanut sauce. Pat down the chicken pieces and place in a freezer bag. Add the peanut sauce and add to the freezer bag. Refrigerate for a minimum of 1 hour up to over night.

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    Heat up half a grill over high heat and place the chicken pieces of the hot side, skin side down, and char for 5 - 10 minutes.

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    Reduce the heat to medium-low or low, move the chicken to the colder side, cover the hood, and cook 20 - 30 minutes.

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    Flip the chicken, baste with the spare peanut sauce, cover, and cook an additional 15 - 20 minutes. Repeat and cook for another 10 - 30 minutes until the chicken is 175 degrees on the inside.

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    Meanwhile, prepare the rice, add the dry rice to a medium pot.

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    Add enough cool water to cover the rice by 2 inches. Swish the water around until it turns cloudy and then carefully pour off the water. Repeat this process twice.

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    Mince the Garlic. Add the minced Garlic, Salt, Coconut Milk, and 1 cup of Water. Stir to combine.

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    Cover and bring to a boil over high heat. As soon as the rice is boring, reduce the heat to the lowest setting and simmer for 20 - 30 minutes, until all the liquid is absorbed.

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    Turn off the heat and let rest, covered, for 15 minutes. Remove the lid and fluff with fork.

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    Remove the chicken from the grill, place on top of rice, and sprinkle with Cilantro.

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