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Spicy Chicken
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
Honey Coriander Chicken With Spicy Peanut Sauce Adapted from a very old copy of Gourmet magazine. | |
4 pounds | chicken parts |
1 tablespoon | ground coriander |
1 tablespoon | honey |
6 tablespoons | soy sauce |
1 to 2 cloves | garlic, peeled and smashed |
1 1/4 teaspoons | turmeric |
1/4 teaspoon | cayenne |
Peanut Sauce: | |
4 tablespoons | peanut butter, preferably natural |
4 tablespoons | soy sauce |
2 tablespoons | fresh lemon juice |
1 tablespoon | packed light brown sugar |
1 1/2 teaspoons | cayenne |
CUT diagonal slits in each piece of chicken, cutting to the bone but not through an edge. Place the chicken in a resealable bag or a large mixing bowl.
WHISK together the coriander, honey, soy sauce, garlic, turmeric and cayenne. Pour it over the chicken, turning to coat well. Marinate for 1 hour at room temperature, or 2 to 3 hours in the refrigerator. Turn the bag or stir the chicken occasionally.
SPRAY a rack and broiler pan with nonstick cooking spray or coat lightly with oil. Broil chicken pieces skin-side down about 15 minutes, then turn and broil skin-side up for 12 to 15 minutes, until done. (The skin should be very brown and crispy, but don’t let it burn.) Or grill over indirect heat, covered, for 1 hour, turning occasionally.
PEANUT SAUCE: Whisk together the peanut butter, soy sauce, lemon juice, brown sugar and cayenne. Serve with the hot chicken.
Yield: 6 to 8 servings.
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