Grilled Chicken with Shrimp Paste and Peanuts
Juicy grilled chicken thighs coated in a savory shrimp paste glaze, topped with crunchy toasted peanuts and fresh cilantro. A quick weeknight dinner with bold Vietnamese-inspired flavors.
- Total time
- 35 min
- Servings
- 4
- Calories
- 420
- Protein
- 35g
Ingredients
- 1.5 lb chicken thighs, boneless skinless
- 2 tbsp shrimp paste
- ½ cup peanuts, roasted
- 1 whole lime
- 1 tbsp honey
- 2 cloves garlic
- ¼ cup cilantro
- 1 tbsp vegetable oil
Instructions
- 1
In a bowl, mix 2 tbsp shrimp paste, 1 tbsp honey, 2 minced garlic cloves, and juice of 1 lime. Stir until smooth.
- 2
Add 1.5 lb chicken thighs to the marinade, turning to coat. Let sit at room temperature for 15 minutes.
- 3
Heat a grill or grill pan over medium-high. Brush with 1 tbsp vegetable oil. Grill chicken 6-7 minutes per side, until charred and cooked through (internal temp 165°F).
- 4
While chicken cooks, roughly chop 0.5 cup roasted peanuts and 0.25 cup cilantro leaves.
- 5
Rest chicken 5 minutes, then slice. Sprinkle with peanuts and cilantro. Serve with lime wedges if desired.
Tools you’ll need
- Grill or grill pan
- Mixing bowl
- Tongs
- Knife
- Cutting board
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