Recipes

Thai BBQ Chicken with Peanut Sauce

Cuisine: Oriental

Type: Main Course

Serves: 6

Source:	Firehouse Food cookbook
Attributes:	Book
Comments:	Firefighters have long had the reputation of being good cooks due to their role cooking on rotation for a firehouse of hungry men and women. This cookbook is a collection of recipes from the diversity of San Francisco firemen. We highly recommend this book because every recipe is a winner.
Serving Suggestions:	Serve with white rice.

Ingredients:

Marinade:

2 tbs. minced garlic
3 tbs. chopped cilantro
1/4 cup Thai or Vietnamese fish sauce
1 tsp. freshly ground black pepper
1 tsp. curry powder
1 cup coconut milk

4 pounds bone-in chicken thighs

Peanut Dipping Sauce:

1 tsp. Thai-style green curry paste (Thai Kitchen is a good brand)
1 tsp. paprika
1 tsp. minced garlic
2 tbs. Thai or Vietnamese fish sauce
2 tbs. creamy peanut butter
1 tbs. tamarind paste
3 tbs. light brown sugar
1/4 cup chopped roasted peanuts
2 cups coconut milk

2 cups jasmine or basmati rice

Garnishes:

Chopped roasted peanuts
Cilantro sprigs
1 lime, cut into 6 wedges

Instructions:

1. To marinate the chicken: whisk together the garlic, cilantro, fish sauce, pepper, curry powder, and coconut milk in a medium bowl. Put the chicken in a baking dish and pour the marinade over it, tossing to coat well. Cover and refrigerate for 3 to 4 hours.

2. To make the dipping sauce: in a medium saucepan, combine the curry paste, paprika, garlic, fish sauce, peanut butter, tamarind paste, brown sugar, peanuts, and coconut milk; simmer until the sauce is thickened and reduced by half, about 15 minutes. Serve warm or at room temperature.

3. Prepare a grill with a medium-hot fire.

4. Cook the rice according to the package instructions.

5 Grill the chicken: remove the chicken from the refrigerator 15 minutes before cooking. Drain off the excess marinade, reserving some for basting. Grill the chicken for 30 minutes, turning frequently and moving the pieces away from the hottest coals as needed to keep it from burning. Baste occasionally with the reserved marinade; do not baste during the last 10 minutes of cooking. When the thighs are cooked through, transfer them to a platter and garnish with the peanuts, cilantro, and lime wedges. Serve with the rice and pass teh dipping sauce at the table.

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