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Grilled Thai Chicken Bowls

Grilled Thai Chicken Bowls with Peanut Sauce

Flavorful, crisp, and healthy these comforting Thai-flavored bowls will be a hit on your dinner table.
Course Main Course, Salad
Cuisine Asian, Thai
Keyword Grilled Thai Chicken
Prep Time 3 hours
Cook Time 20 minutes
Total Time 3 hours 20 minutes
Servings 4
Calories 536kcal


For the Chicken:

  • 4-6 chicken breasts about 1" thick
  • 6 cloves garlic minced
  • 2 tablespoons fresh lime juice
  • 1 teaspoon Sriracha hot sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • ¼ cup brown sugar
  • ¼ teaspoon black pepper

For the Peanut Sauce:

  • 2 cloves garlic
  • ½ cup peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon + 2 teaspoons brown sugar
  • 2 teaspoons Sriracha hot sauce
  • ½ cup water
  • 2 tablespoons lime juice
  • 1 " piece fresh ginger peeled and cut in half.

For the Bowls:

  • Steamed rice
  • Diced daikon Japanese radish, Optional
  • Diced carrots
  • Sliced green onion
  • fresh cilantro
  • shredded cabbage
  • lime wedges


  • Place the chicken breasts in a ziplock bag. Set aside.
  • Combine the garlic, lime juice, Sriracha, fish sauce, vinegar, soy sauce, sesame oil, brown sugar, and black pepper in a small bowl and whisk until combined. Pour the mixture over the chicken in the bag and allow to sit in the marinade for at least 3 hours, refridgerated.
  • Make the peanut sauce by placing all the ingredients in a small blender cup or food processor and blending until smooth. Set aside.
  • Remove the chicken from the marinade and grill over medium-high heat until cooked through. Remove from the heat, allow to rest for 10 minutes, and slice.
  • If desired, pour the remaining marinade into a small saucepan and bring to a boil. Cook the marinade at a boil for at least 3 minutes and until slighlty thickened. Brush the grilled chicken with the marinade sauce before serving.
  • Assemble the bowls by layering the rice, chicken, cabbage, carrots, daikon, green onion, and cilantro. Top each bowl with the peanut sauce and serve.


  • Allow the chicken to marinate for at least 3 hours for the best flavor. It can be left for up to 8 hours before grilling if needed. 
  • A small blender cup or food processor is best when making the peanut sauce. This ensures everything blends together nicely and the consistency is ultra-smooth. If it’s not coming together the way you like, just add a little water.
  • Wondering what kind of rice to use in the bowls? I like a short-grain, like Botan brand Calrose rice. You can use whatever you like, whether it’s brown rice, basmati, or quinoa instead.
  • Daikon is a Japanese radish and is similar in taste to traditional small radishes. It adds a bit of spice and crunch the bowl. Regular radishes can be substituted or the daikon or be omitted completely. 
  • Keep it simple and use my basic grilled chicken recipe instead of the Thai chicken. It’s easy, well-seasoned, and doesn’t need to sit in a marinade.


Serving: 1serving | Calories: 536kcal | Carbohydrates: 25g | Protein: 59g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 145mg | Sodium: 1855mg | Potassium: 1133mg | Fiber: 2g | Sugar: 17g | Vitamin A: 68IU | Vitamin C: 11mg | Calcium: 47mg | Iron: 2mg