If you’re a fan of Vietnamese food like I am, you’d be familiar with nuoc mam pha, the salty, sweet, tangy and spicy dipping sauce. If you’re a fan of the Southeast Asian satay (or sate), you’d probably be familiar with the peanut butter dipping sauce that often goes with it.
This dish is a combination of the two. The chicken was marinated in nuoc mam pha, oven-grilled just until done, brushed very liberally with peanut butter sauce then grilled for a few minutes longer until nicely browned. The potatoes were cooked underneath the rack on which the chicken quarters laid to catch all the wonderful drippings.
- 4 chicken leg quarters about 1 and 1/2 k. total weight
- 1 cup nuoc mam pha
- 4 to 6 medium potatoes cut into wedges
- salt and pepper
For the peanut butter glaze:
- 1/4 cup warm water
- 2 to 3 heaping tablespoons peanut butter
- 2 to 3 heaping tablespoons hoisin sauce
- 2 to 3 teaspoons light soy sauce (I used Kikkoman)
- juice of half a lemon
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ginger powder
- Place the chicken leg quarters in a wide container that can hold them in a single layer. Pour the n??c ch?m over them. Marinate the chicken for at least six hours (overnight is better), turning them over every few hours.
- Preheat the oven (broiler setting) to 450F.
- Boil about six cups of water. Add about a tablespoonful of salt. Cook the potatoes for about five minutes. Drain. Toss the hot potatoes with the olive oil.
- Arrange the potato wedges, skin side down on a baking tray. Sprinkle with pepper.
- Place a rack above the potatoes and arrange the chicken leg quarters on the rack.
- Broil/grill for 30 to 40 minutes, depending on the size of the chicken, or until the juices of the chicken runs clear.
- Meanwhile, mix together all the ingredients for the peanut sauce.
- Take the tray out of the oven. Brush the chicken with peanut butter sauce. Do this about three times to coat the chicken with the glaze really well.
- Return the chicken (with the potatoes) into the oven and cook for another five to seven minutes or until the glaze caramelizes and turns darker.
- Serve the chicken with the potato wedges on the side.
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