Thai Chicken Thighs

Here is a different twist for the summer grilling season. The kids like to peanut butter and coconut flavors so these shouldn't go begging!

1/3 cup lime juice
1/3 cup soy sauce
1/4 cup brown sugar
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
1/4 cup peanut butter
1/4 cup cream of coconut.
1/2 tsp paprika
1 tbl dry cilantro

8 chicken thighs. (you can use whole or skinless/boneless)

Mix all ingredients (except chicken) in a bowl. You may need a wisk as the peanut butter an cream of coconut are quite thick. If you want some of the sauce for a dipping sauce, reserve some before marinating the chicken. One fourth to one third of the marinade should be enough for dipping. Place the chicken thighs in the marinade and marinate for a minimum of one hour (refrigerated). I usually place mine in a ziplock bag for marinating.

When ready to cook, grill the chicken until done. I usually need about 20-30 minutes for boneless ones and 30-40 minutes for bone in. You can also broil them but I have not done that. I will shovel a path to the grill through the snow, rather than to use the broiler. Serve with the reserved dipping sauce.