Grilled Thai Chicken

t's all about outdoor grilling during the summer months for my family and I. Grilled Thai Chicken is a favorite. Use your favorite brand of Thai paste and be aware that they vary greatly especially in heat factor. Do you have a summer favorite?

4 boneless chicken thighs 

3 tablespoons Thai red curry paste 

1 large lime, juice only 

1/2 cup coconut cream 

1/4 cup extra virgin olive oil 

Sea salt and black pepper

Combine all the wet ingredients. Season with sea salt and black pepper. Marinade chicken in room temperature for up to 30 minutes.

Preheat outdoor grill to medium high

Arrange chicken in a single layer and brush with extra marinade. Grill for 8 to 10 minutes or until the chicken is cooked. Serve immediately with fresh herbs and extra olive oil over the top.

Sweet and Spicy Chicken Kabobs

10 boneless, skinless, chicken thighs, cut into 2 pieces

3 tablespoons salted crunchy peanut butter, room temperature

1/2 cup raw honey

1 tablespoon teriyaki sauce

2 teaspoons cumin

1 teaspoon hot chili powder

1 large lemon, juiced

1 tablespoon grated ginger

1 tablespoon fresh crushed garlic

1 small onion, grated

3 tablespoons sesame oil

Sea salt and black pepper

Combine lemon juice, honey, peanut butter, teriyaki sauce, sesame oil, garlic, cumin, chili powder, onion, and grated ginger in a bowl. Reserve 1/2 the marinade. Toss chicken in the marinade to fully coat. Season with sea salt and black pepper.  Leave to marinade in room temperature for 30 minutes.

Thread chicken onto 10 metal skewers or soaked wooden skewers 

Preheat grill to medium-high heat. Brush with olive oil

Grill chicken for 8 to 10 minutes or until chicken is cooked. Turn chicken over frequently during cooking and baste with the marinade frequently.