Okay, I’ve “tested” this recipe many more times than was truly necessary because it is so easy, healthy and delicious. Our new Indonesian Ayam is the star- gracing the chicken and the peanut sauce with a notable but not overpowering melange of Indonesian spicing. Serve with grilled pineapple and fresh mixed greens and you’ve got a fabulous tropical salad for your next barbecue. If you want a little more with your meal, cook up some saffron rice to serve alongside.
Grilled Ayam with Peanut Sauce
- 6 tablespoons ground Indonesian Ayam Spice, divided
- 1/2 cup soy sauce
- 1/2 cup rice wine vinegar
- 1/2 cup chunky peanut butter
- 1/4 cup chopped fresh cilantro
- 1/4 cup lemon juice
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 3 pounds boneless, skinless chicken thighs
- To make the sauce, combine 3 tablespoons of the Indonesian Ayam Spice with the soy sauce, rice wine vinegar, peanut butter, cilantro, lemon juice, honey and sesame oil in a 1 quart jar with a tight fitting lid. Shake well.
- Rinse the chicken thighs and pat dry. Sprinkle with 3 tablespoons of the Indonesian Ayam Spice and rub the seasoning into the meat. Transfer the seasoned meat to a large ziplock bag and pour half of the sauce over the meat. Reserve the remainder of the sauce for dipping or dressing at the table.
- Squeeze the air out of the bag and seal it. Place the meat in the refrigerator and allow to marinate 1-3 hours.
- Grill the meat over medium-high heat for about 20 minutes, until it is cooked through.
- Serve over mixed leafy greens- baby chard, kale, bok choy, tat soi- with grilled pineapple. Top with additional peanut sauce.
World Spice Merchants https://www.worldspice.com