GRILLED CHICKEN WITH INDONESIAN PEANUT GLAZE

GRILLED CHICKEN WITH INDONESIAN PEANUT GLAZE image

Categories Apple

Number Of Ingredients 12

4 ½ pounds bone-in, skin-on chicken pieces 1/2cup creamy peanut butter
1/3 cup coconut milk
1/3 cup 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)

Steps:

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 until thoroughly 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.