posted by RisaG 08-25-100 6:03 PM
* Exported from MasterCook *
Indonesian-Style Chicken with Green Onion-Yogurt Sauce
Recipe By : Adapted from Boy Meets Grill by Bobby Flay, pges 57-58
Serving Size : 8 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
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Green Onion-Yogurt Sauce:
2 cups plain yogurt -- drained
1/2 cup green onions (white bulb & 3" of green) -- finely chopped
2 tbsp. fresh lime juice
2 cloves garlic -- finely chopped
1 tsp. honey
1 tsp. ancho chile powder
kosher salt and black pepper
Indonesian Marinade:
1 cup olive oil
1 cup fresh lime juice (from 12-15 medium limes)
1/2 cup fresh lemon juice (from 2-4 medium lemons)
3 tbsp. fresh gingerroot -- peeled and minced
6 cloves garlic -- coarsely chopped
2 tbsp. soy sauce
2 serrano peppers -- coarsely chopped
1/4 cup cilantro -- coarsely chopped
4 dashes habanero chile sauce
2 tbsp. honey
Chicken:
4(2.5 lb.) chickens -- quartered
Indonesian marinade
kosher salt and freshly ground pepper
For sauce: Combine the yogurt, green onions, lime juice, lemon juice, garlic, honey, ancho powder, salt and pepper in a small mixing bowl and refrigerate, covered, for 2 hours or up to 1 day. Serve at room temperature. Makes about 2-1/2 cups.
For marinade: Combine all ingredients in a mixing bowl and whisk until smooth.
For chicken: Place the chicken in a large, shallow pan or baking dish, cover with the marinade and turn to coat completely. Refrigerate, covered, up to 2 hours.
Preheat a gas or charcoal grill.
Remove the chicken from the marinade and shake off any excess. (Discard the used marinade). Season with salt and pepper. Grill skin-side down until golden brown, 5-6 minutes. Turn and grill flesh-side down until cooked through, 10-12 minutes.
Arrange the chicken on a serving platter and serve the yogurt sauce on the side.