Grilled Thai Chicken with Coconut Rice and Peanut Sauce

Combine all of the chicken marinade ingredients and place in a shallow glass dish. Place chicken in the marinade and toss to coat. Allow the chicken to marinate for 30 minutes in the refrigerator or up to 2 hours. In a grill pan over medium heat, grill the chicken 6–8 minutes per side.

For the coconut rice, in a saucepan, combine the coconut milk, water, salt, and sugar. Bring to a boil. Add the rice, stir well, and reduce the heat to medium-low. Cover and simmer undisturbed until the liquid is absorbed and the rice is fluffy, about 20 to 24 minutes. Remove from the heat and let sit without stirring for 10 minutes. Fluff with a fork.

For the peanut sauce, combine all the ingredients in a small saucepan and cook over medium heat until the mixture is bubbly. Cover the pan and remove from the heat.

To finish the dish, place some coconut rice on a plate. Top with grilled chicken and drizzle with peanut sauce. Garnish with chopped cilantro and chopped nuts. Enjoy!