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Grilled Ayam with Peanut Sauce

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Ayam Grilled Chicken

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

Grilled Ayam with Peanut Sauce

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Squeeze the air out of the bag and seal it. Place the meat in the refrigerator and allow to marinate 1-3 hours.
  4. Grill the meat over medium-high heat for about 20 minutes, until it is cooked through.
  5. Serve over mixed leafy greens- baby chard, kale, bok choy, tat soi- with grilled pineapple. Top with additional peanut sauce.
https://www.silkroaddiary.com/ayam-grilled-chicken-salad/

 


 7 Comments

  1. Brian Mc says:

    Tried the recipe for Father’s Day, used both thighs and breasts, adjusted the cooking time accordingly. Really delicious, very tangy as I went 50/50 lemon/lime instead of all lemon juice. I would use a bit less soy next time, maybe 1/3 cup. A great recipe with lots of elements to interchange.

    • Sherrie says:

      Glad you liked it, Brian. We love recipes that can be “played with” – it makes cooking so much more fun.

  2. Andrea Tweedie says:

    This is my favorite summer recipe – love the flavors!!! Thank you Worldspice for always bringing the best recipes to CA!

    • Sherrie says:

      Thank you so much! We love coming up with new ways to use our spices, and sharing them with everyone. And we agree – this one has become our favorite summer recipe, too.

  3. Billy says:

    Even more authentic if you use the ubiquitous sweet soy sauce of Indonesia, aka “kecap manis” which can be found at your local asian grocery.

    • Sherrie says:

      Yes, it would be. But, depending on where you live, it’s not always easy to find a local Asian grocery store. (In Seattle, we are lucky to have quite a few options.) I’m sure it’s also available online for mail order, too.

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