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.
Grilled Chicken With Peanut Butter GlazePrint Pin
- 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.