Monday, September 15, 2014

Coconut Peanut Butter “BBQ” Sauce

I’m making up quick recipes this month, ideas that add a hit of pure flavor with minimal time.  We’re still grilling outside and as the weather turns cooler our new go-to will be this Coconut Peanut Butter “BBQ” sauce to en-robe chicken.  The coconut milk sends the meal in a far east direction and you can adjust the spiciness to suit your tastes or skip the hot chili pasta entirely.    The sauce gets complexity from everyday pantry items including a touch of honey and a scoop of peanut butter. If you don’t have fish sauce, add a salty note with some soy sauce. 

Brush Coconut Peanut “BBQ” Sauce onto cooked chicken just before it leaves the grill.  It will melt a bit as it warms.  Turn the coated chicken and let chicken absorb the sauce away from direct flame.  

Serve extra sauce at the table as there will be plenty of dipping.  You can also bake skinless, boneless chicken breasts right in the sauce if you need an easy baked chicken dish.   Serve over rice; basmati rice would be perfect.    

Coconut Peanut “BBQ” Sauce
Makes a little over one cup

1 14-oz can coconut milk (unsweetened)
2 tablespoons honey
1 tablespoon freshly grated ginger
2 tablespoons peanut butter
Juice of 1 lime
1-2 teaspoons chili paste (sriracha, sambal are great or shake in some ground cayenne)
1 teaspoon fish sauce (or 2 teaspoons soy sauce)

  1. Combine coconut milk and honey in a small saucepan.  Bring to a simmer and cook until liquid is reduced by half.   
  2. Turn off heat and add remaining ingredients.  Stir to create a smooth sauce.   
  3. Brush on grilled and cooked chicken or pork. 
    While this qualifies as a "white BBQ" sauce, chili paste casts a pink tone.