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Spicy Peanut Grilled Chicken CLINTON KELLY, MICHAEL SYMON

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This Spicy Peanut Grilled Chicken will be your go-to summer staple!

1 chicken (broken down into 8 pieces)
1 cup creamy peanut butter
1/4 cup reduced sodium soy sauce
1 tablespoon thai red curry paste
1/2 cup unsweetened coconut milk
2 tablespoons apple cider vinegar
Kosher salt and freshly ground black pepper (to taste)
1 cup peanuts (roasted and chopped)
1 bunch cilantro (chopped)
1 lime (cut into wedges)

Place chicken in a ziptop bag.
In a medium bowl, add the peanut butter, soy sauce, curry paste, unsweetened coconut milk, and apple cider vinegar. Whisk to combine. Pour the marinade into ziptop bag with the chicken. Place in refrigerator and allow the chicken to marinate for 2 hours or up to 8 hours.
Preheat the grill to high heat (450ºF) . Prepare a metal baking rack fitted inside a baking sheet.
Using tongs, remove the chicken from the marinade and allow to come to room temperature. Place the chicken on the baking rack. Season with salt and pepper. Remove the rack from the baking sheet and place on the grill. Cover with the lid of the grill. Cook for 25-30 minutes, or until a meat thermometer reads 165ºF.
Remove the chicken to a platter. Garnish with peanuts and cilantro. Serve with lime wedges.
Tip: Marinate the chicken in the morning for an easy weeknight meal prep!

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