Trying to duplicate the Chicken Raam from Green Papaya.
For the Peanut Sauce:
1. Add ½ cup creamy peanut butter, 1 cup unsweetened, full-fat coconut milk, 2 tablespoons fresh lime juice, 2 tablespoons soy sauce, 1 ½ packed tablespoons brown sugar, 1 teaspoon ground ginger, 1 tablespoon minced fresh garlic, and ½ teaspoon crushed red pepper flakes to medium bowl. Whisk ingredients together vigorously until well combined.
2. Transfer 1 cup of prepared peanut sauce to small bowl. Cover bowl with lid or plastic wrap, then place in bowl in refrigerator. Save remaining sauce (approximately ½ to 1 cup) to use as marinade for chicken.
3. 15 minutes prior to serving, remove bowl from refrigerator and let sauce come to room temperature.
To Marinate the Chicken:
1. Place bite-sized chunks of 2 pounds boneless, skinless chicken thighs in baking dish.
2. Pour remaining prepared peanut sauce over chicken, then toss or stir chicken until fully coated in peanut sauce.
3. Cover dish with plastic wrap and refrigerate at least 1 hour and no more than 8 hours. Toss or stir chicken again at least once while marinating.
4. After chicken has marinated for desired length of time, remove dish from fridge and uncover. Thread marinated chicken pieces onto skewers if using, then place on lightly-greased baking sheet. If not using skewers, fit baking sheet with wire baking rack and place marinated chicken pieces on top of rack.
To Broil the Chicken:
1. Preheat broiler to high. When preheated, place baking sheet with chicken under broiler. Broil chicken 6 minutes or until internal temperature reaches 160° Fahrenheit.
2. While chicken cooks, remove refrigerated sauce from fridge and bring to room temperature.
3. When chicken reaches 160° Fahrenheit according to internal meat thermometer, carefully remove skewers from under broiler and let rest 5 minutes before serving.
To Grill the Chicken:
1. Preheat grill to medium-high heat, approximately 375° to 450° Fahrenheit. Lightly spray grill grate with cooking spray (optional).
2. When grill reaches desired temperature, place chicken skewers directly on grill grates, over indirect heat, and close grill lid. Grill chicken 6 minutes, then flip chicken and grill another 6 to 10 minutes. Chicken is ready when internal temperature reaches 160° Fahrenheit internally and releases from grates easily.
3. When chicken is ready, carefully remove skewers from grill and let rest 5 minutes before serving.
To Serve the Peanut Chicken:
1. After allowing chicken to rest 5 minutes, transfer chicken to serving plates. Serve chicken with cooked white or brown rice, 1 cup prepared peanut sauce, and lime wedges. Garnish dish with whole or chopped peanuts, chopped green onions, and chopped cilantro if desired.
40 Aprons