Skip to main content
Chicken Thigh Bowls

Chicken Thigh Bowls



  • 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
  • 3/4 Cup of Peanut butter
  • 5-6 cups of Cooked White Rice
  • Shredded Carrots
  • Scallions, chopped


1. In a bowl, combine garlic, ginger, lime juice, sriracha, soy sauce, honey, sesame oil and peanut butter.
2. 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.
3. While marinating, prepare white rice and pre-heat grill.
4. Grill chicken thighs until charred on the outside and cooked through to an internal temperature of 165 degrees. You could also use a grill pan over your stove or try a pan sear in a cast iron skillet. I don’t recommend baking because the marinade will get very smoky. So, if you do choose to do a bake or broil, use a little olive oil and salt and pepper over your chicken instead.
5. Divide cooked rice among five containers and top with cooked chicken, shredded carrots, and scallions.
6. Serve with additional sriracha, mixed greens and/or a soy vinaigrette if desired.
Recipe by Kate Bowler of