PEANUT BUTTER CHICKEN (SOUTHEAST ASIAN STYLE)

Peanut Butter Chicken (Southeast Asian style) image

Provided by Hyun Primus

Categories Chicken

Time 1h55m

Number Of Ingredients 14

2 1/2 lb bone-in chicken thighs
1/4 c coarse salt (for cleaning chicken)
2 Tbsp rice wine vinegar
MARINADE
1/2 c peanut butter, creamy
3 Tbsp fish sauce (3 crab brand is my preference)
3 Tbsp soy sauce
1/2 c honey
1/4 c sliced scallions (or finely diced white onions)
1-2 clove garlic, minced
2 tsp ginger, finely minced (i use a micro grater to get a nice pulpy ginger)
2 Tbsp cilantro leaves only, finely chopped
1-2 sprig(s) lemongrass (stalks) crushed (using the bottom meaty part) i use the bottom of knife handle to crush
1 tsp ground black pepper

Steps:

1. Clean the chicken by rubbing the coarse salt and rinsing. Then score chicken to get the thigh to lay out flat and even. Score around the bone but make sure it is still attached.
2. Place in bowl and pour the vinegar over chicken and mix to coat. You won't taste the vinegar in the chicken but it will help tenderize it. Set aside and make marinade.
3. In a bowl with a fork mix peanut butter and honey. Then add the fish sauce and soy sauce. Incorporated well then you add all the other ingredients. Pour ingredients into chicken. Coat entire chicken well and cover and refrigerate for at least an hour.
4. Cooking: For grill, set on medium-low to medium. Peanut Butter will burn quick so be careful. Cook thoroughly about 6-8 minutes on each side (skin side down first). But it will vary depending on size of chicken. (this is where scoring helps cook it quicker and more evenly) For oven bake at 350 for 30-35 minutes. I cook it on a grill on my stove top for the caramelization and finish it off in oven to thoroughly cook it. (it can get messy on the grill) Make sure chicken is cooked thoroughly. Juice should run clear when pierced. Serve with rice. Goes great with a light refreshing side like Asian Slaw.