2 Tablespoons gf peanut butter 1 Tablespoon fresh lime juice 1-1/2 teaspoons Asian fish sauce 2-1/2 teaspoons gf soy sauce 1/4 teaspoon sesame oil 1 Tablespoon sugar 1/4 teaspoon hot red pepper flakes 1/2 teaspoon kosher salt
Whisk together peanut butter, lime juice, fish sauce, soy sauce, sesame oil, sugar, hot red pepper flakes, and salt. Set aside.
Rinse and pat chicken pieces dry. Season chicken with salt and freshly ground black pepper. Lightly brush or spray chicken all over with olive oil.
Grill chicken over indirect heat (on other side, away from coals if using a charcoal grill or turn one burner off of a gas grill and cook chicken away from flame). Turn chicken every 10 minutes, for a total cooking time of 25-30 minutes. Remove chicken from grill when internal temperature of thighs reach 180°F.
Transfer chicken to a platter and baste with peanut sauce. Tent loosely with foil and let rest for 5-10 minutes.