Indonesian Peanut Chicken |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Yummy grilled chicken served with peanut sauce. The recipe calls for chicken breasts, but I really prefer to use boneless chicken thighs. Prep time does not include marinating time. Ingredients:
1/2 cup cream of coconut |
3 tablespoons lime juice |
1 tablespoon vegetable oil |
2 teaspoons soy sauce |
2 garlic cloves, crushed |
1/8 teaspoon ground red pepper |
4 boneless skinless chicken breast halves (i like to use boneless, skinless thighs) |
4 (10 inch) wooden skewers |
1/3 cup chunky peanut butter |
1/3 cup water |
2 tablespoons soy sauce |
1 tablespoon cider vinegar |
2 garlic cloves, crushed |
1/8 teaspoon ground red pepper |
Directions:
1. For the chicken:.
2. Combine the cream of coconut, lime juice, vegetable oil, soy sauce, 2 cloves crushed garlic, and 1/8 tsp ground red pepper; stir well. Set marinade mixture aside.
3. Cut each chicken breast half into 4 pieces. Add the chicken to the marinade; toss gently. Cover and marinate in the refrigerator at least 4 hours.
4. Soak the wooden skewers in water for at least 30 minutes, or use metal skewers. Remove the chicken from the marinade; discard marinade. Thread the chicken onto skewers.
5. Grill over medium hot coals (350 to 400 degrees) for 2 to 3 minutes on each side or until the chicken is done. Serve with the peanut sauce.
6. Peanut Sauce:.
7. Combine all the ingredients, stirring well. (Makes 3/4 cup).
|
|