These grilled Thai chicken rice bowls with peanut sauce are the perfect combination of crunchy, savory and delicious! Marinated chicken thighs get grilled and placed on top of a bowl full of rice with fresh veggies, roasted broccoli and mouthwatering peanut sauce.
Rice bowls are my favorite go to dinner.
Not only are they super easy, but you can add anything you want to create your perfect delicious bowl of yuminess.
These grilled Thai chicken rice bowls have everything a bowl should have: crunch, freshness, and the biggest flavor.
Aside from the marinade, the peanut sauce gives these bowls they're wow factor.
It's the perfect combination of salty, sweet and umami.
You can customize these bowls any way you'd like: make them more/less spicy, add more/less veggies, make them low carb by using cauliflower rice...whatever you want!
Thai food is my FAVORITE. Any time I have to pick something to eat, that's the cuisine I usually land on.
I mean, what's not to love. All those beautiful flavors make my mouth water just thinking about it ;).
John and I went to Thailand for our honeymoon a couple (long) years back and the food did not disappoint.
Salty, sweet, tangy with a little spice. Just an explosion of flavors.
These Thai chicken rice bowls are reminiscent of those same flavors and definitely one of my favorite dinners :).
Thai Chicken Marinade Ingredients:
- boneless, skinless chicken thighs (you can certainly use chicken breast but I prefer the thighs because they have more flavor!)
- coconut milk
- lime juice
- fish sauce
- green curry paste
- brown sugar
- avocado oil (or coconut/olive oil)
Green curry paste is really what gives the chicken it's wonderful flavor and authentic Thai taste.
You can usually find it in the grocery store, however, I'll link to my favorite green curry paste in the recipe notes.
Peanut Sauce Ingredients:
- creamy peanut butter
- soy sauce
- brown sugar
- lime juice
- garlic
- coconut milk
- ginger
- chili sauce like Sriracha (optional for spice)
This peanut sauce recipe makes more than enough sauce for the Thai chicken bowls plus a little extra.
I like to store any leftover peanut sauce in a glass jar and keep it in my refrigerator.
Thai chicken rice bowl ingredients:
- white, brown or jasmine rice (you can even use cauliflower rice for a low carb version!)
- diced cucumber
- carrot ribbons
- green onions
- roasted broccoli
- peanuts
- fresh herbs like cilantro, basil and/or mint
As I mentined earlier, the best part about rice bowls are being able to customize them to your likings!
Other delicious add-ins for your rice bowls:
- bell peppers
- edamame
- shredded purple cabbage
- juicy pineapple
How to make Grilled Thai Chicken Rice Bowls with Peanut Sauce:
- Marinate the chicken: In a small bowl combine marinade ingredients. Add chicken to a large bowl or gallon zip lock bag. Pour marinade over chicken and massage to evenly distribute. Cover and place in the refrigerator for at least 2 hours or up to 24 hours.
- Make the peanut sauce: combine all peanut sauce ingredients in a large glass jar or bowl. Whisk or shake to evenly combine. Add warm water as needed until desired consistency. Store peanut sauce in jar or air tight container in refrigerator up to 1 week.
- Roast the broccoli: spread broccoli florets evenly on to a baking sheet (or you can do this on the grill). Drizzle with a little olive oil and sprinkle with salt and pepper. Roast 20-25 minutes until browned, set aside.
- Remove chicken from refrigerator 30 mins prior to grilling to let it come to room temp (this allows it to cook evenly). Preheat grill on medium-high heat. Spray with non stick spray and add chicken. Cook 3-5 minutes per side until you have nice grill marks and the chicken is fully cooked through. Remove and set aside.
- Prepare your rice bowls: add about 1 cup of rice to each bowl. Top with a diced cucumbers, carrots, roasted broccoli, herbs, green onions and peanuts. Top with a piece of the grilled chicken and drizzle with a generous amount of peanut sauce.
- Serve and enjoy!
For more healthy dinner recipes try:
- Ground Turkey & Broccoli Noodle Casserole
- Everything Cream Cheese Stuffed Chicken
- Grilled Mango Chicken Kabobs
- Sheet Pan Asian Chicken Thighs with Broccoli
Don't forget to leave a star rating or comment below if you give these Thai chicken rice bowls a try. I love hearing your feedback!
Thai Chicken Rice Bowls with Peanut Sauce
These grilled Thai chicken rice bowls with peanut sauce are the perfect combination of crunchy, savory and delicious! Marinated chicken thighs get grilled and placed on top of a bowl full of rice with fresh veggies, roasted broccoli and mouthwatering peanut sauce.
Ingredients
Thai Chicken Marinade:
- 1.5-2lbs boneless, skinless chicken thighs
- ½ cup coconut milk
- 2 tablespoons lime juice, about 1 lime
- 2 tablespoons fish sauce
- 3 tablespoons brown sugar (or honey)
- 1 tablespoon avocado or olive oil
- 1 tablespoon green curry paste
Peanut Sauce:
- ½ cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar (or honey)
- 1 tablespoon lime juice (about ½ lime)
- 1 teaspoon minced garlic (about 2 cloves)
- 2 teaspoons grated ginger
- ¼ cup coconut milk (plus more as needed to thin out)
Rice Bowls:
- 4 cups cooked rice such as jasmine, white or brown rice
- 1 large head of broccoli
- olive oil, for roasting
- salt and pepper, to taste
- 1 large cucumber, diced
- 2 carrots, shredded into ribbons *see recipe notes
- bunch of scallions, sliced, for serving
- 1 cup crushed peanuts, for serving
- bunch of fresh herbs such as cilantro, mint and/or basil, for serving
Instructions
- For the Thai chicken: combine all marinade ingredients in a small bowl. Place chicken thighs in zip lock bag or large bowl. Pour marinade over the chicken and massage to evenly coat. Cover or seal and refrigerate for at least 2 hours or up to 24 hours.
- Make the peanut sauce: combine all peanut sauce ingredients in a large glass jar or bowl. Whisk or shake to evenly combine (I like to microwave it for about 30 seconds so it's easier to mix together). Add additional coconut milk as needed until desired consistency. Store peanut sauce in jar or air tight container in refrigerator up to 1 week.
- Roast the broccoli: spread broccoli florets evenly on to a baking sheet (or you can do this on the grill). Drizzle with a little olive oil and sprinkle with salt and pepper. Roast 20-25 minutes until browned, set aside.
- Prepare rice according to package directions and set aside.
- Remove chicken from refrigerator 30 mins prior to grilling to let it come to room temp (this allows it to cook evenly). Preheat grill on medium-high heat. Spray with non stick cooking spray and add chicken. Cook 3-5 minutes per side until you have nice grill marks and the chicken is fully cooked through. Remove and set aside.
- Assemble your rice bowls: add about 1 cup of rice to each bowl. Top with roasted broccoli, diced cucumbers, carrots, green onions, peanuts and herbs. Top each bowl with a piece of the grilled chicken and drizzle with a generous amount of peanut sauce.
- Serve and enjoy!
Notes
*Extra peanut sauce can be stored in a glass jar or air tight container and kept refrigerated for up to 1 week.
*To make the carrot ribbons simply use your vegetable peeler as you would peel a carrot and keep peeling until you have about 2 cups of carrot ribbons. You can also simply use shredded carrots.
*For more spice, serve with a drizzle of sriracha or your favorite hot sauce!
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Kelly
Wow this chicken is sooo good! And I love the addition of roasted vegetables. So yummy! I used a different peanut sauce that I like but I’ll have to try this one sometime too.
Wine a Little Cook A Lot
Hi Kelly, thanks so much! So glad you liked it :).