SPICY GRILLED CHICKEN THIGHS À LA MACAU
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Macanese cuisine has an African influence, since the Portuguese traveled to the east by way of Africa, where they learned about African spices and cooking techniques. These bold flavours provide a nice change of pace. I prefer chicken thighs but you can use breast if they are more to your liking. The marinating can be done a day ahead.
(Makes: 4 Servings)
Ingredients
For The Marinade:
¼ cup dry white wine
¼ cup chopped shallots
3 garlic cloves, minced
2 bay leaves
3 teaspoons mild paprika
2 teaspoons bottled peanut satay sauce
1 teaspoon dried chili flakes
1 teaspoon sesame oil
1 teaspoon salt
1 teaspoon sugar
1 teaspoon curry powder
4 small chicken thighs (about 1 pound)
½ cup chicken stock or canned chicken broth
1 dill pickle, thinly sliced lengthwise
Tomato wedges
Directions
1. Marinate the chicken: Stir the white wine, shallots, garlic, bay leaves, paprika, satay sauce, chili flakes, sesame oil, salt, sugar and curry powder together in a medium bowl. Add the chicken and turn to coat. Cover the bowl and refrigerate for 1 hour.
2. Prepare a charcoal fire or preheat a gas grill.
3. When the grill is ready, remove the chicken from the marinade; set the chicken aside. In a small saucepan bring the marinade and broth to a boil and cook until the sauce is reduced by one-third. Remove from the heat, remove the bay leaves and cover the sauce to keep warm.
4. Grill the chicken until the internal temperature at the thickest part of the thigh reaches 160° F about 6 minutes per side. Transfer the chicken to a serving plate.
5. Spoon the sauce over the chicken, garnish with the pickle and tomato wedges and serve.
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