Grilled Chicken With Indonesian Peanut Glaze

Name: Grilled Chicken With Indonesian Peanut Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 pounds bone-in, skin-on chicken pieces 1/2cup creamy peanut butter; 1/3 cup coconut milk; 1/3 cup lightly packed fresh cilantro; 1/4 cup honey; 1 teaspoon grated lime zest; 5 tablespoons fresh lime juice from 2-3 limes; 2 tablespoons water; 1 tablespoon fish sauce; 1/2 teaspoon hot red pepper flakes; 1 piece fresh ginger (1 inch), peeled and sliced thin; 2 garlic cloves , chopped coarse; 1/2 teaspoon curry powder (optional)

Servings: persons

4 1/2 pounds bone-in, skin-on chicken pieces 1/2cup creamy peanut butter
1/3 cup coconut milk
1/3 cup lightly packed fresh cilantro
1/4 cup honey
1 teaspoon grated lime zest
5 tablespoons fresh lime juice from 2-3 limes
2 tablespoons water
1 tablespoon fish sauce
1/2 teaspoon hot red pepper flakes
1 piece fresh ginger (1 inch), peeled and sliced thin
2 garlic cloves , chopped coarse
1/2 teaspoon curry powder (optional)

1
Process peanut butter, coconut milk, cilantro, honey, lime juice and zest, water, fish sauce, hot red pepper flakes, ginger, garlic, and curry powder in food processor until thoroughly combined, 20 to 30 seconds, scraping down sides of workbowl as needed. Reserve half of glaze for serving and use other half to brush on chicken while grilling.
2
Grill chicken until instant-read thermometer inserted into thickest part registers 155 degrees for breasts and 170 degrees for legs or thighs.
3
Brush one side of chicken pieces with half of glaze reserved for grilling, then turn chicken glaze-side down and cook 2 minutes.
4
Brush second side of chicken with remaining glaze reserved for grilling, then turn chicken and cook until browned and instant-read thermometer registers 160 degrees for breasts and 175 degrees for legs or thighs, 1 to 3 minutes longer. Let chicken rest 5 minutes. Serve, passing remaining glaze at table.

3164

kcal

Calories

256

Fat

139

Carbs

132

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 1/2 pounds bone-in, skin-on chicken pieces 1/2cup creamy peanut butter, 1/3 cup coconut milk, 1/3 cup lightly packed fresh cilantro, 1/4 cup honey, and more.

Yes, Grilled Chicken With Indonesian Peanut Glaze falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!