Indonesian Chicken

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  • 1|hr|10|min prep time
  • 7|hr|10|min total time
  • 9 ingredients
  • 6 servings

MARINADE

1
(14-oz.) can coconut milk
2
tablespoons fish sauce
2
tablespoons rice vinegar or cider vinegar
1
teaspoon soy sauce
1/4
cup finely chopped peanuts
2
garlic cloves, minced
2
to 3 teaspoons curry powder
1
teaspoon crushed red pepper flakes

CHICKEN

3
to 3 1/2 lb. cut-up frying chicken, skin removed, if desired

Directions

  1. 1 Grill Directions: In 12x8-inch (2-quart) glass baking dish or large resealable plastic bag, combine all marinade ingredients; blend well. Add chicken; turn to coat. Cover dish or seal bag; refrigerate at least 6 hours or overnight, turning occasionally.
  2. 2 Heat grill. When ready to grill, drain chicken, reserving marinade. Place chicken on gas grill over low heat or on charcoal grill 4 to 6 inches from medium coals. Cook 45 to 60 minutes, or until chicken is fork-tender and juices run clear, turning once and brushing frequently with reserved marinade. Discard any remaining marinade.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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