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