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Spring is in the air, we know winter can't last forever, and we are all looking forward to even more opportunities to enjoy the Ultimate Cooking Experience! How about chasing off the last of the winter chill with some BBQ Chicken Soup or zesty Fired-Up Chicken Wings! Check out all the new recipes and cooking videos – from Stuffed Burgers to amazing Peach and Prosciutto Pizza, and everything in-between! Visit BigGreenEgg.com/recipes for tips and ideas.
Chicken Breast Kabobs with Indonesian Peanut Glaze
BobS
Posts: 2,485
Every once in awhile, you see a recipe and just know it is going to work! That was the case with this Indonesian Peanut Glaze recipe for chicken that was in the October, Cooks Illustrated.
The recipe is for chicken pieces, but I decided to do kabobs. I like to cut the breasts into strips and then thread them on the sticks. They seem to hold more of the marinade.
Here they are with some potatoes and asparagus. I used a small piece of apple for smoke.
Here is everything plated up. I did not get a picture of the dipping sauce, but it was fantastic!
Here is the recipe.
Indonesian Peanut Glaze
Cooks Illustrated, September – October 2008
½ cup creamy peanut butter
1/3 cup coconut milk
1/3 cup lightly packed cilantro leaves
¼ cup honey
1 tsp zest and 5 tbsp juice from 2-3 limes
1 tbsp water
1 tbsp fish sauce
½ tsp hot red pepper flakes
1, 1 inch piece of fresh ginger, peeled and sliced thin
2 cloves garlic chopped coarse
½ tsp curry powder (optional)
Process all ingredients in a food processor until thoroughly combined, 20 – 30 seconds, scraping down sides of work bowl as needed.
Reserve half of glaze for serving and use other half to brush on chicken while grilling.
The recipe is for chicken pieces, but I decided to do kabobs. I like to cut the breasts into strips and then thread them on the sticks. They seem to hold more of the marinade.
Here they are with some potatoes and asparagus. I used a small piece of apple for smoke.
Here is everything plated up. I did not get a picture of the dipping sauce, but it was fantastic!
Here is the recipe.
Indonesian Peanut Glaze
Cooks Illustrated, September – October 2008
½ cup creamy peanut butter
1/3 cup coconut milk
1/3 cup lightly packed cilantro leaves
¼ cup honey
1 tsp zest and 5 tbsp juice from 2-3 limes
1 tbsp water
1 tbsp fish sauce
½ tsp hot red pepper flakes
1, 1 inch piece of fresh ginger, peeled and sliced thin
2 cloves garlic chopped coarse
½ tsp curry powder (optional)
Process all ingredients in a food processor until thoroughly combined, 20 – 30 seconds, scraping down sides of work bowl as needed.
Reserve half of glaze for serving and use other half to brush on chicken while grilling.
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0 • Off Topic Disagree Agree LikeThey are great with any seasoning, including S&P.
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0 • Off Topic Disagree Agree LikeThanks for sharing. Cooked direct?
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0 • Off Topic Disagree Agree LikeLooks good
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0 • Off Topic Disagree Agree LikeYou can give the potatoes about 2-3 minutes in the microwave, if you want to give them a headstart.
I put on the potatoes first, waited about 25 minutes and then put on the asparagus and after about 10 minutes, I added the chicken.
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