Grilled Chicken With Peanut Butter Glaze

Grilled Chicken With Peanut Butter Glaze

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Author Connie Veneracion


  • 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.