Thai Chicken Panini with Peanut Sauce

Steps

1. 1

   Make the peanut sauce

   • In a medium bowl, combine the peanut butter, 2 tablespoons of the fish sauce, 3 tablespoons of the lime juice, honey, 2 minced garlic cloves, minced fresh ginger, and red pepper flakes.
   • Whisk until smooth and well combined.
   • Add warm water one tablespoon at a time, whisking constantly, until the sauce reaches a pourable consistency that coats the back of a spoon—aim for the thickness of warm honey.
   • Taste and adjust seasonings: add more lime for tanginess, more honey for sweetness, or more fish sauce for umami depth.
   • Set aside; the sauce will thicken slightly as it cools.

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   Ready when: Sauce is smooth, pourable, and well-seasoned

   Tip: Make this up to 2 days ahead and refrigerate; thin with a splash of water if it thickens.

2. 2

   Marinate the chicken

   • Place the chicken breasts in a large zip-top bag or shallow baking dish.
   • In a small bowl, whisk together the remaining 1 tablespoon fish sauce, remaining 2 tablespoons lime juice, 1–2 minced garlic cloves, and brown sugar until the sugar dissolves.
   • Pour the marinade over the chicken, turning each piece to coat evenly.
   • Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
   • (The chicken can also marinate for as little as 15 minutes if you are short on time.)

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   Ready when: Chicken is evenly coated with marinade

   Tip: Do not marinate longer than 4 hours or the lime juice will begin to 'cook' the chicken's exterior.

3. 3

   Preheat the grillOven 375°F / 190°C

   • About 10 minutes before you are ready to grill, remove the chicken from the refrigerator so it can come closer to room temperature (this promotes even cooking).
   • Preheat a panini press, grill, or grill pan to 375°F (190°C) for about 5–7 minutes until it is hot.
   • Test readiness by sprinkling a few drops of water on the surface—they should sizzle immediately.

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   Ready when: Water droplets sizzle immediately when sprinkled on the surface; press/grill is ready

   Tip: If your press has a temperature dial, get it to medium-high or high. High heat ensures a crispy exterior and fast, even cooking.

4. 4

   Grill the chickenOven 165°F / 75°C

   • Lightly oil the grates or surfaces of the panini press/grill (use a neutral oil like vegetable oil).
   • Place the marinated chicken breasts on the hot surface, letting excess marinade drip off first.
   • Cook without moving for 6–7 minutes until the bottom has clear, dark grill marks.
   • Flip carefully and cook the other side for another 6–7 minutes.
   • The chicken is done when an instant-read thermometer inserted at the thickest point reads 165°F (74°C) and there is no pink when you cut into the center.
   • Transfer the cooked chicken to a clean cutting board.

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   Ready when: 165°F (74°C) internal temperature, golden grill marks, no pink inside

   Tip: Do not flip until you see clear grill marks, and never press down on the chicken—this forces out flavorful juices.

5. 5

   Rest and slice the chicken

   • Let the cooked chicken rest on the cutting board, undisturbed, for about 5 minutes.
   • This allows juices to redistribute throughout the meat, keeping each slice tender and juicy.
   • After resting, slice each chicken breast lengthwise into 3–4 even pieces, about 1/2-inch (1 cm) thick.
   • These strips will fit perfectly into the paninis.

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   Ready when: Sliced chicken is ready for assembly

   Tip: Use a sharp knife and cut against the grain for more tender, less chewy slices.

6. 6

   Prepare the vegetables

   • While the chicken rests, slice the English cucumber into thin rounds about 1/8-inch (3 mm) thick.
   • Slice the jalapeños into thin rings; remove most or all of the seeds if you prefer milder heat, or keep some seeds for more spice.
   • Gently separate the cilantro leaves from thick stems and roughly chop, or leave whole if the leaves are small.
   • Measure the shredded carrots into a small bowl.
   • Arrange all vegetables near your assembly station.

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   Ready when: All vegetables are prepped, sliced, and arranged

   Tip: Prep vegetables just before assembly to keep them fresh and crisp.

7. 7

   Assemble the paninis

   • For each panini, take a panini roll and carefully slice it horizontally if the roll is thick, or leave it whole if it is thin enough.
   • Spread 2–3 tablespoons of peanut sauce on the inside of the bottom half.
   • Arrange about 3–4 sliced chicken pieces on top in an even layer.
   • Top the chicken with 3–4 cucumber slices, a small handful of cilantro (roughly 2 tablespoons loosely packed), about 2 tablespoons of shredded carrots, and 2–3 jalapeño slices.
   • Close the sandwich with the top half.
   • Repeat for all four paninis.

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   Ready when: All 4 paninis are assembled and ready to grill

   Tip: Do not overstuff—too many vegetables will make it hard to close and they may spill out. Let the peanut sauce be the star.

8. 8

   Grill the paninisOven 375°F / 190°C

   • Lightly butter the outside of each assembled panini (about 1/2 tablespoon per sandwich).
   • Place the paninis on the panini press (or grill/grill pan still set to 375°F / 190°C, medium-high heat).
   • If using a press, close it gently.
   • If using a grill or skillet, press down gently with a spatula or weight them with another heavy pan.
   • Grill for 3–4 minutes until the bread is golden brown and crispy and peanut sauce begins to ooze from the edges.
   • Flip carefully with a spatula and grill the other side for 2–3 minutes until equally golden and crispy.
   • Transfer to a cutting board and let rest for 1 minute before serving.

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   Ready when: Bread is golden brown and crispy on both sides

   Tip: Watch carefully to prevent burning. If the outside is browning too fast before the inside is warm, lower the heat slightly and cook longer.