Pesto Bruschetta Chicken
This Pesto Bruschetta Chicken combines tender chicken thighs with a creamy peanut butter and coconut milk sauce, uplifted by fresh lime juice, making it a perfect summer dinner.
Ingredients
For the sauce
- ½ cup creamy peanut butter
- 1 cup unsweetened, full-fat coconut milk
- 2 tablespoons fresh lime juice
- 2 tablespoons soy sauce or fish sauce
- 1 ½ tablespoons brown sugar
- 1 teaspoon ground ginger
- 1 tablespoon minced fresh garlic
- ½ teaspoon crushed red pepper flakes
Chicken
- 2 pounds boneless, skinless chicken thighs
Optional garnishes and sides
- 1 cup cooked white or brown rice
- 1 lime lime wedges
- ½ cup whole or chopped peanuts
- ½ cup chopped green onions
- ½ cup chopped cilantro
Instructions
Preparation
- In a large mixing bowl, combine the creamy peanut butter and coconut milk. Use a whisk or fork to blend until smooth.
- Add fresh lime juice, soy sauce or fish sauce, brown sugar, ground ginger, minced garlic, and crushed red pepper flakes. Mix until uniform.
- Trim any excess fat from chicken thighs and place in the bowl with the sauce to marinate.
Cooking
- Heat a skillet or frying pan over medium heat and add the chicken thighs with the sauce.
- Cook the chicken, turning occasionally, until no longer pink in the center.
- Remove chicken from skillet and let rest for a few minutes before slicing into bite-sized pieces.
- Drizzle remaining sauce from the skillet over the sliced chicken.
Serving
- Serve the chicken alongside cooked rice and lime wedges, garnishing with cilantro, green onions, or peanuts if desired.
Notes
For best results, marinate the chicken longer before cooking. Adjust the red pepper for spice levels and ensure to let the chicken rest before cutting.