Sweet & Tangy Thighs with Peanut Noodles

Sometimes you need a little help. We had a friend visiting from out-of-town and I wanted to put together a nice meal on the Big Green Egg. We also had a lot of other things that we wanted to do, but was really feeling short on time.  Lucky for me, I hit these two two saviors while I was digging through our pantry.

SAN-J makes a lot of gluten-free sauces, but they are hard to find in our local grocery stores. Fortunately, I’d run into a bunch of them at an Asian market and grabbed a few to try.

Peanut Noodles
3/4 pound dried spaghetti (use corn or rice noodles to make it gluten-free)
1 (10-ounce) bottle SAN-J Gluten Free Thai Peanut Sauce
4 green onions, thinly sliced
1 red bell pepper, cut into 1/8-inch-thick strips

Cook the pasta according to the direction on the package until al dente (if you are going to let this sit in the fridge, shorten the cooking time for a little firmer pasta). Drain into a colander and rinse with cold water.

Dump the pasta and veggies into a lidded container and pour about 2/3 cup of the peanut sauce over them.  Put the lid on and toss to combine. Store in the fridge until just before dinner, then remove and let warm up a bit before serving. Add more sauce and maybe a squirt of sriracha before serving if needed.

Sweet & Tangy Thighs
8 boneless, skinless chicken thighs
1 (10-ounce) bottle SAN-J Gluten Free Sweet & Tangy Glaze
4 flat, wooden skewers

Put the chicken in a zip-top bag and pour on enough of the glaze to cover them (about 2/3 cup). Toss to coat. Squeeze the air out of the bag, seal it, and put it in the fridge to marinate for at least 2 hours. Put the skewers in a pan of water to soak.

Set your grill up for a direct cook over high (450°F) heat.

Thread the thighs onto the skewers (about 3 on each). Grill chicken about 10 minutes per side or until the internal temp hits at least 180°F. I like my thighs a little more done, so I went another 10 minutes until the meat started to get a good crispy char on it and the internal temp was 200°F.

Remove the skewers from the grill and let rest 10 minutes before serving over the noodles.

The Verdict: ★★★★½
Where these as good as my usual Teriyaki Kabobs and Peanut Noodles? I didn’t think so, but the meal met with rave reviews (although that may have been the Cucumber Margaritas talking), so who am I to argue?

The thighs were indeed sweet and tangy with a good mix of savory umami and bright fruit flavors. The noodles were rich and peanutty and had a nice crunch from the veggies. I would have added a bit more garlic to the chicken and a little lime juice to lighten up the noodles,  but that’s more niggling than complaining. In the end, the trade off in taste was minor for the ease of putting this meal together.

2 thoughts on “Sweet & Tangy Thighs with Peanut Noodles”

  1. We had the best wings ever in Oregon at the Rogue Brewery. This sounds like the recipe. I also want to make those pickled red oinions you have made. We have a lime tree as a resource.

Comments are closed.