- ⅔ cup smooth natural peanut butter
- ⅔ cup peach or apricot jam
- ⅓ cup lime juice (from about 2 limes)
- 2 Tbsp fish sauce
- 1 garlic clove, grated
- 2 Tbsp rice vinegar
- 2 tsp chile flakes (I used gochugaru, but use whatever you have)
- 2 tsp kosher salt
- 1 lb boneless, skinless chicken thighs
- Cilantro leaves for serving
- Lime wedges for serving
PB&J Chicken? Yes, PB&J Chicken! Hear me out. PB&J chicken sounds a little odd--but trust me, it works. Sweet peach jam + savory peanut butter, tangy lime, salty fish sauce, and zesty vinegar = flavor magic. The combination makes a perfectly balanced, Thai-inspired “BBQ” sauce, similar to what’s served with chicken satay.
I love how the sugar in the PB&J sauce chars on the grill. For me, the best part about grilled food is a little bit of blackening. I also appreciate that this recipe does double-duty as both a marinade and a sauce. I serve the grilled chicken on rice with crunchy quick-pickled veggies and a lot of fresh herbs.
By Becca Jacobs, food blogger & recipe developer
In a medium bowl, whisk together the peanut butter, jam, lime juice, fish sauce, garlic, rice vinegar, chili flakes, and kosher salt. The sauce should be thick but if it’s too thick to use as a marinade, add a bit of water to loosen it up. Pour half the sauce into a small bowl and reserve for use as a topping when you serve the grilled chicken. Place chicken thighs into the bowl with the remaining sauce, and mix to coat thoroughly. Let the chicken marinate in the fridge for at least 30 minutes before grilling.
Fire up your grill and heat to medium-high. Place the chicken thighs on the grill grate, and cook until the internal temperature reaches 165°F, about 3 to 4 minutes per side.
Remove to a platter and let the chicken rest for about 10 minutes. Serve on a bed of jasmine rice with some of the reserved sauce, a sprinkling of cilantro, and lime wedges for squeezing.
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