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Spicy Chicken Thigh Rice Bowls.

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Servings 5 -6 Servings

Ingredients
  

  • 3 lbs. of boneless skinless chicken thighs
  • 2 cloves of garlic minced
  • 1 Tbsp. of ginger minced,
  • Juice of 1-2 limes
  • 2 Tbsp. of Sriracha less if you don’t love spice!
  • 2 Tbsp. of Soy sauce
  • 1 Tbsp. of Honey
  • 1 Tsp. of sesame oil
  • ¾ Cup of Peanut butter
  • 5-6 cups of Cooked White Rice
  • Shredded Carrots
  • Scallions chopped

Instructions
 

  • In a bowl, combine garlic, ginger, lime juice, sriracha, soy sauce, honey, sesame oil and peanut butter.
  • Whisk together to combine (heat peanut butter in microwave for 30 seconds if the sauce needs loosening) and toss with chicken thighs to marinate for at least 30 minutes.
  • While marinating, prepare white rice and pre-heat grill.
  • Grill chicken thighs until charred on the outside and cooked through to an internal temperature of 165 degrees.
  • Divide cooked rice among five containers and top with cooked chicken, shredded carrots, and scallions.
  • Serve with additional sriracha, mixed greens and/or a soy vinaigrette if desired.