Indonesian Chicken
From caffeinated 16 years ago
- 60 minutes to make
- Serves 6
Another good recipe from Pillsbury's 'Best Chicken Cookbook'
Ingredients
- Marinade: shopping list
- 1 (14 oz.) can coconut milk shopping list
- 2 tbsp. fish sauce shopping list
- 2 tbsp. rice vinegar or cider vinegar shopping list
- 1 tsp. soy sauce shopping list
- 1/4 cup finely chopped peanuts shopping list
- 2 garlic cloves, minced shopping list
- 2 to 3 tsp. curry powder shopping list
- 1 tsp. crushed red pepper flakes shopping list
- Chicken: shopping list
- 3 to 3½ lb. cut up frying chicken, skin removed if desired shopping list
How to make it
- Grill Directions:
- In 12 x 8-inch (2 quart) glass baking dish or large resealable plastic bag, combine all marinade ingredients; blend well. Add chicken; turn to coat. Cover dish or seal bag; refrigerate at least 6 hours or overnight, turning occasionally.
- Heat grill. When ready to grill, drain chicken, reserving marinade. Place chicken on gas grill over low heat or on charcoal grill 4 to 6 inches from medium coals. Cook 45 to 60 minutes, or until chicken is fork-tender and juices run clear, turning once and brushing frequently with reserved marinade. Discard any remaining marinade.
- Oven Directions:
- Marinate chicken as directed. Heat oven to 350 degrees. Place chicken in ungreased 15 x 10 x 1-inch baking pan.
- Bake at 350 for 45 to 55 minutes, or until chicken is fork-tender and juices run clear, turning once and brushing frequently with reserved marinade. Discard any remaining marinade.
The Rating
Reviewed by 3 people-
This is incredibly good! I used boneless, skinless chicken thighs and cooked them on the grill. YUM!
dancegypsy67
in Nipomo loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 4
-
All Comments
-
Your Comments
" It was excellent "