Ayam peanut chicken has been on my summer menu for years, and this updated version is the best one yet. Our Indonesian Ayam spice lends the peanut sauce a special flavor to peanut sauce that puts it over the top. The spicing is notable but not overpowering and paired with peanut and citrus makes a versatile sauce that complements grilled chicken and pineapple perfectly.
Grilled Chicken and Pineapple with Ayam Peanut Sauce
For the Sauce
- 1/4 cup ground Indonesian Ayam Spice
- 1/2 cup creamy peanut butter
- 1/3 cup lime juice
- 3 tablespoons toasted sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons sambal olek
- 1 tablespoon sugar
- 1 tablespoon fresh grated ginger or 1 teaspoon ginger powder
- 4 cloves fresh grated garlic or 1/2 teaspoon garlic granules
- 3/4 cup hot water
For the chicken
- 3-4 pounds boneless, skinless chicken thighs
- 3/4 - 1 cup peanut sauce
For the pineapple
- Romaine or iceberg lettuce
- Chopped cilantro
- Lime wedges
For the peanut sauce
- Combine the sauce ingredients in a 1 quart jar with a tight fitting lid. Shake well.
For the chicken
- Rinse the chicken thighs and pat dry. Transfer the meat into a large ziplock bag and pour 3/4 - 1 cup of the peanut 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.
- While the meat is marinating, prep the pineapple. Cut off the top and bottom, then set the pineapple upright and slice away the skin. Then, using a thin, sharp paring knife, cut away the prickly eyes. From here it is grillers choice- you can slice the pineapple into wedges or rounds, with or without the core. I like to do six thick slices and leave the core in for sturdier pieces and then remove the core after grilling as it it going on the plate.
- Preheat the grill to high heat and lightly oil the grate. Brush each piece of pineapple lightly with oil and grill each side 3-4 min. Once removed from grill, sprinkle pineapple with Aleppo and Maldon sea salt.
- Lower the heat to medium-high heat for the chicken. Grill about 20 minutes, until each piece is cooked through.
- Slice the chicken into strips and drizzle with additional peanut sauce. Serve over crisp greens alongside grilled pineapple with extra lime wedges on the side.
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Looking for more grill season recipes? Check out our recipes for Chimichurri or Tarheel Sliders.