Summer Jam–Grilled Peanut Curry Chicken

by Sarah on August 20, 2010

Alright dudes, I have the grilling recipe of the summer!  It includes a bunch of weird ingredients that together make sweet marinade love.  Peanuts.  Lemon marmalade.  Curry powder.  Orange juice.  Tarragon.

What I don’t have is pictures of the marinade, or making the marinade, or the chicken in the marinade.  You will just have to put on your thinking caps and imagine it.  It kind of looked like a thin peanut satay sauce.

So, assemble the marinade and put the chicken pieces in for at least 6 hours or overnight.  Skin ON and bone IN, please.

Get your charcoal to a medium heat (or gas grill, if you insist).  Start the chicken with the skin-side up, and grill, turning often so that the marinade doesn’t burn.  If they start to get to dark, move the chicken to indirect heat.  Let cook for about 15-20 minutes.  Don’t cook them to death because they will get all dry and gross.

I just love the flavor combination of this.  It’s that whole sweet/salty thing I love so much.  Plus tarragon!

We also grilled some pink banana squash that I grew.  Strange looking squash with big seeds, but it had almost a creamy texture.  Very nice.

I’m seriously not kidding when I say this might be my favorite grilled chicken ever.

Get going, there’s not a lot of summer left!

*adapted from the Silver Palate Good Times cookbook*

Summer Jam–Grilled Peanut Curry Chicken

Ingredients

  • 1 cup salted, roasted peanuts
  • 1 jar (12 oz.) lemon marmalade--orange is fine too
  • 1/2 cup olive oil
  • The juice of 1 orange
  • 1 cup Dijon mustard
  • 1/3 cup fresh tarragon
  • 1 Tbsp curry powder
  • 1 tsp salt
  • 2 cut up chickens, or the equivalent (such as 1 best of fryer + 1 package bone-in breasts or thighs)

Instructions

  • Grind the peanuts in the food processor until finely ground, but before they become peanut butter. Combine all ingredients except chicken in a large bowl or container and mix well. Add the chicken pieces and toss so that all the chicken is coated. Let sit at least 6 hours or overnight.
  • Grill over medium heat, turning often, about 15-20 minutes until chicken is done. Move to indirect heat if chicken is becoming too dark.
http://www.undercovercaterer.com/2010/08/grilled-peanut-curry-chicken-recipe/


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