I am so into grilling right now, I think I use the BBQ 4
times a week at least. I love the flavors it imparts in the meat plus it keeps
the house from getting hot from the oven!
This hoisin peanut grilled chicken is a great new way to
spruce up some plain old chicken breasts. The sauce is crazy easy but tastes
great and the topping has so much texture it really makes this simple dish feel
complex.
What you need,
½ cup fresh parsley, chopped
3 tbsp. dry-roasted, salted peanuts, chopped
1 large shallot
1 tsp. all-purpose flour
1 tbsp. canola oil
1 small jalapeno, diced finely
3 tbsp. hoisin sauce
2 tbsp. pineapple juice
1 tsp. sriracha sauce
2-4 boneless skinless chicken breasts
Salt and Pepper
Start by thinly slicing a shallot into rounds. Dust the
rings lightly with flour. In a frying pan heat 1 tablespoon of canola oil over
medium high heat. Add the shallots to the hot oil and cook for 2-3 minutes
until brown and crisp. Remove the crispy shallots from the pan and drain on a
paper towel until cool.
In a small bowl stir together the parsley, peanuts, jalapeno
and crispy shallots, set aside until you are ready to serve.
In a small bowl stir together the hoisin sauce, pineapple
juice and sriracha.
Heat your barbeque to medium high heat. Season the chicken
with salt and pepper and place on the hot grill.
Cook for 6-8 minutes per side until brown and cooked
through. Baste the chicken with half the sauce just before you take it off the
grill.
Serve the chicken with a spoonful of the shallot mixture and
the extra sauce on the side.
This chicken was delish! Nice flavors and textures, we
really enjoyed it!
I served mine with some simple soba noodles and a green salad, YUM!
Jen
Recipe adapted from Chatelaine
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