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Wicked Indonesian Chicken with Whisky Peanut Sauce
Indonesian inspired food that will make you hungry
Loading ...April 8th, 2012
Excerpted from Patio Daddy-O at the Grill. © 2008, by Gideon Bosker, Karen Brooks and Tanya Supina. Excerpted with permission from Raincoast Books. All rights reserved. No part of this excerpt may be produced or reprinted without permission in writing from the publisher.
Servings
6Prep Time
20 minutesCook Time
45 minutesIngredients
Directions
Prepare a medium-hot fire in a charcoal grill, or pre-heat a gas or electric grill to medium-high.
To make the sauce: in a small, heavy saucepan, combine the sauce ingredients and bring to a boil over medium heat. Stir until smooth. Remove from the heat, cover and keep warm.
Pat the chicken breasts dry, and season with salt and pepper. Brush the grill grate with vegetable oil. Place the chicken, skin side down, on the grate. Grill, turning once, until just cooked through, about 10 minutes.
Transfer to a carving board and and let rest for 5 minutes. Cut lengthwise into thin slices. Arrange on a heated platter, and drizzle with the sauce. Garnish with chopped ginger.
Copyright © 2012 St. Joseph Media. All Rights Reserved.