• 1 medium shallot, finely grated
  • 3 tablespoons (packed) light brown sugar
  • 1 tablespoon all-natural peanut butter
  • 1 tablespoon finely grated peeled ginger
  • 1 tablespoon minced lemongrass
  • 1 tablespoon soy sauce
  • 1 tablespoon Sriracha sauce
  • 1 garlic clove, finely grated
  • 4 tablespoons peanut oil, divided
  • 3 slices of pineapple, chopped
  • half a cucumber, chopped
  • half a jalapeno pepper, chopped
  • 1 cup of fresh mint, chopped
  • 2 tbsp of lime juice


  1.  Stir first 9 ingredients in a large bowl. Stir in 2 Tbsp. oil and chicken. Cover and chill for at least 4 hours
  2.  Stir pineapple, cucumber, jalapeño, fresh mint, and 2 Tbsp. of lime juice in a small bowl to blend; season relish to taste with salt. Set aside.
  3.  Arrange a rack 4″ from heat; place on heated BBQ. Line a large rimmed baking sheet with foil and brush with 1 Tbsp. of peanut oil. Remove chicken from marinade and arrange in a single layer, spacing apart, on prepared baking sheet. Drizzle with remaining 1 Tbsp. oil and season with salt. Broil until browned and cooked through, about 10 minutes. Transfer chicken to a platter and serve with reserved mint relish.