Grilled Chicken With Indonesian Peanut Glaze(Cook's Illustrated)

Name: Grilled Chicken With Indonesian Peanut Glaze(Cook's Illustrated)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 1/2 cups, 4 serving(s)
Ingredients: 118.29 ml creamy peanut butter; 78.78 ml coconut milk; 78.78 ml cilantro leaf, lightly packed; 59.14 ml honey; 4.92 ml lime zest; 73.94 ml lime juice (2-3 limes); 14.79 ml water; 14.79 ml fish sauce; 2.46 ml hot red pepper flakes; 1 inch piece fresh ginger, peeled and sliced thin; 2 garlic cloves, chopped coarse; 2.46 ml curry powder (optional)

Submitted by Coppercloud

"The glaze recipe makes enough to glaze 4 1/2 pounds chicken. To prevent burning, we found that it’s best to wait to apply the glaze until the chicken is nearly cooked."

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Ready In:: 10mins
Ingredients:: 12
Yields:: 1.5 cups
Serves:: 4

ingredients

118.29 ml creamy peanut butter
78.78 ml coconut milk
78.78 ml cilantro leaf, lightly packed
59.14 ml honey
4.92 ml lime zest
73.94 ml lime juice (2-3 limes)
14.79 ml water
14.79 ml fish sauce
2.46 ml hot red pepper flakes
1 inch piece fresh ginger, peeled and sliced thin
2 garlic cloves, chopped coarse
2.46 ml curry powder (optional)

directions

Process all ingredients in a food processor until thoroughly combined, 20 – 30 seconds, scraping down sides of work bowl as needed.
Reserve half of glaze for serving and use other half to brush on chicken while grilling.
Grill chicken until instant read thermometer inserted into thickest part registers 155 degrees for breasts and 170 degrees for legs or thighs.
Brush one side of chicken pieces with half of glaze reserved for grilling, then turn chicken glaze-side down and cook 2 minutes.
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.