Grilled Chicken with Indonesian Peanut Glaze
By America's Test KitchenPublished on July 7, 2008
Time
1¼ hours
Yield
Serves 4
Ingredients
Glaze
½ cup creamy peanut butter ⅓ cup coconut milk ⅓ cups lightly packed fresh cilantro ¼ cup honey 1 teaspoon grated lime zest 5 tablespoons fresh lime juice from 2-3 limes2 tablespoons water 1 tablespoon fish sauce ½ teaspoon hot red pepper flakes 1 piece fresh ginger (1 inch), peeled and sliced thin2 garlic cloves, chopped coarse½ teaspoon curry powder (optional)Chicken
4 ½ pounds bone-in, skin-on chicken piecesBefore You Begin
The glaze recipe makes enough to glaze 4½ pounds chicken.
Instructions
- Process peanut butter, coconut milk, cilantro, honey, lime juice and zest, water, fish sauce, hot red pepper flakes, ginger, garlic, and curry powder in food processor untilthoroughly combined, 20 to 30 seconds, scraping down sides of workbowl as needed. Reserve half of glaze for serving and use other half to brush on chicken while grilling.
- Grill chicken until instant-read thermometer inserted into thickest part registers 155 degrees for breasts and 170 degrees for legs or thighs.
- Brush one side of chicken pieces with half of glaze reserved for grilling, then turn chicken glaze-side down and cook 2 minutes.
- 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.
for the glaze
Time
1¼ hoursYield
Serves 4Ingredients
Glaze
½ cup creamy peanut butter
⅓ cup coconut milk
⅓ cups lightly packed fresh cilantro
¼ cup honey
1 teaspoon grated lime zest
5 tablespoons fresh lime juice from 2-3 limes
2 tablespoons water
1 tablespoon fish sauce
½ teaspoon hot red pepper flakes
1 piece fresh ginger (1 inch), peeled and sliced thin
2 garlic cloves, chopped coarse
½ teaspoon curry powder (optional)
Chicken
4 ½ pounds bone-in, skin-on chicken pieces
Ingredients
Glaze
½ cup creamy peanut butter
⅓ cup coconut milk
⅓ cups lightly packed fresh cilantro
¼ cup honey
1 teaspoon grated lime zest
5 tablespoons fresh lime juice from 2-3 limes
2 tablespoons water
1 tablespoon fish sauce
½ teaspoon hot red pepper flakes
1 piece fresh ginger (1 inch), peeled and sliced thin
2 garlic cloves, chopped coarse
½ teaspoon curry powder (optional)
Chicken
4 ½ pounds bone-in, skin-on chicken pieces
Ingredients
Glaze
½ cup creamy peanut butter
⅓ cup coconut milk
⅓ cups lightly packed fresh cilantro
¼ cup honey
1 teaspoon grated lime zest
5 tablespoons fresh lime juice from 2-3 limes
2 tablespoons water
1 tablespoon fish sauce
½ teaspoon hot red pepper flakes
1 piece fresh ginger (1 inch), peeled and sliced thin
2 garlic cloves, chopped coarse
½ teaspoon curry powder (optional)
Chicken
4 ½ pounds bone-in, skin-on chicken pieces
Why This Recipe Works
We wanted a glaze recipe for our barbecued chicken that wasn’t too sweet and didn’t require too much work. So we had to find ingredients thick enough to serve as a base—peanut butter was perfect. Building a barbecue glaze recipe from this base was a matter of adding bright and aromatic flavoring ingredients such as garlic, ginger, cilantro, lime, and fish sauce. To prevent burning, we found that it’s best to wait to apply the glaze until the chicken is nearly cooked.
Before You Begin
The glaze recipe makes enough to glaze 4½ pounds chicken.
Instructions
- Process peanut butter, coconut milk, cilantro, honey, lime juice and zest, water, fish sauce, hot red pepper flakes, ginger, garlic, and curry powder in food processor untilthoroughly combined, 20 to 30 seconds, scraping down sides of workbowl as needed. Reserve half of glaze for serving and use other half to brush on chicken while grilling.
- Grill chicken until instant-read thermometer inserted into thickest part registers 155 degrees for breasts and 170 degrees for legs or thighs.
- Brush one side of chicken pieces with half of glaze reserved for grilling, then turn chicken glaze-side down and cook 2 minutes.
- 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.
for the glaze
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