Grilled Chicken With Indonesian Peanut Glaze(Cook's Illustrated) |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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The glaze recipe makes enough to glaze 4 1/2 pounds chicken. To prevent burning, we found that it’s best to wait to apply the glaze until the chicken is nearly cooked. Ingredients:
1/2 cup creamy peanut butter |
1/3 cup coconut milk |
1/3 cup cilantro leaf, lightly packed |
1/4 cup honey |
1 teaspoon lime zest |
5 tablespoons lime juice (2-3 limes) |
1 tablespoon water |
1 tablespoon fish sauce |
1/2 teaspoon hot red pepper flakes |
1 inch piece fresh ginger, peeled and sliced thin |
2 garlic cloves, chopped coarse |
1/2 teaspoon curry powder (optional) |
Directions:
1. Process all ingredients in a food processor until thoroughly combined, 20 – 30 seconds, scraping down sides of work bowl as needed.
2. Reserve half of glaze for serving and use other half to brush on chicken while grilling.
3. Grill chicken until instant read thermometer inserted into thickest part registers 155 degrees for breasts and 170 degrees for legs or thighs.
4. Brush one side of chicken pieces with half of glaze reserved for grilling, then turn chicken glaze-side down and cook 2 minutes.
5. Brush second side of chicken with remaining glaze reserved for grilling, then turn chicken and cook until browned and instant-read thermometer registers 160 degrees for breasts and 175 degrees for legs or thighs, 1 to 3 minutes longer. Let chicken rest 5 minutes. Serve, passing remaining glaze at table.
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