Grilled Thai Chicken with Coconut Rice and Peanut Sauce

• 1/4 cups Soy Sauce
• 13 cups Brown Sugar
• 2 Tablespoons Freshly Squeezed Lime Juice
• 2 cloves Garlic, Minced
• 1 teaspoon Grated Fresh Ginger
• 3/4 teaspoons Red Pepper Flakes
• 2 Tablespoons Water
• 1 pound Skinless, Boneless Chicken Breast
• 1 cup Coconut Milk
• 1- 1/2 cup Water
• 1 teaspoon Salt
• 1 Tablespoon Sugar
• 1 cup Jasmine White Rice
• 1/4 cups Creamy Peanut Butter
• 2 Tablespoons Water
• 4 Tablespoons Sugar
• 1 Tablespoon Soy Sauce
• 1 teaspoon Rice Wine Vinegar
• 1 teaspoon Lime Juice
• 3 Tablespoons Chopped Cilantro
• 3 Tablespoons Chopped Cashews Or Peanuts

1. Combine all of the chicken marinade ingredients and place in a shallow glass dish.
2. Place chicken in the marinade and toss to coat.
3. Allow the chicken to marinate for 30 minutes in the refrigerator or up to 2 hours.
4. In a grill pan over medium heat, grill the chicken 68 minutes per side.
5. For the coconut rice, in a saucepan, combine the coconut milk, water, salt, and sugar.
6. Bring to a boil.
7. Add the rice, stir well, and reduce the heat to medium-low.
8. Cover and simmer undisturbed until the liquid is absorbed and the rice is fluffy, about 20 to 24 minutes.
9. Remove from the heat and let sit without stirring for 10 minutes.
10. Fluff with a fork.
11. For the peanut sauce, combine all the ingredients in a small saucepan and cook over medium heat until the mixture is bubbly.
12. Cover the pan and remove from the heat.
13. To finish the dish, place some coconut rice on a plate.
14. Top with grilled chicken and drizzle with peanut sauce.
15. Garnish with chopped cilantro and chopped nuts.
16. Enjoy!

soy sauce, brown sugar, freshly squeezed lime juice, garlic, fresh ginger, red pepper, water, chicken, coconut milk, water, salt, sugar, jasmine white rice, peanut butter, water, sugar, soy sauce, rice, lime juice, cilantro, cashews

Taken from tastykitchen.com/recipes/main-courses/grilled-thai-chicken-with-coconut-rice-and-peanut-sauce/ (may not work)