Lime-Marinated Chicken with Peanut Sauce
Chicken thighs are used in this recipe as they adapt to the marvelous marinade flavors so well. They also retain their moisture when cooked on the barbecue in this fashion.
- 6 chicken thighs, boned and trimmed of all fat
- 1/2 cup freshly squeezed lime juice
- 3 Kaffir lime leaves, vein removed, finely shredded (or 1/2 tablespoon of finely grated lime zest)
- 1 tablespoon minced fresh ginger
- 1 long green chili, seeded and chopped
- 1/8 cup white sugar
- 1 tablespoon peanut oil (or canola oil)
- 1 cup peanut sauce
- 8 sprigs fresh cilantro
In the kitchen
Cut chicken thighs in half so you have 12 pieces. Combine the lime juice, lime leaf or lime rind, ginger, chili and sugar, stirring well. Pour over the chicken thighs, coating the meat well with the marinade. Cover and refrigerate for 30 minutes.
At the barbecue
Oil the flat plate with the oil. Remove chicken thighs from the marinade and drain well, reserving marinade. Cook chicken for two minutes on each side, basting with reserved marinade. With a sharp knife and a set of tongs, cut the chicken thighs into strips about 1/2 inch wide while still on the barbecue. Move the chicken pieces to a central area and pour over half the peanut sauce. Lift and toss the chicken so the sauce coats the pieces. Cook for a total of nine minutes.
At the table
Lift the chicken onto a warm platter and pour over the remaining peanut sauce. Garnish with coriander sprigs and serve with boiled rice or boiled vermicelli noodles
Recipe courtesy of Peter Howard
Image copyright of Joe Filschie 2004