RECIPE TITLE "Indonesian-Style Chicken with Green Onion-Yogurt Sauce"
Recipe from BOBBY FLAY'S BOY MEETS GRILL, copyright c 1999. All
serves 6 ---
Here is a good example of the smooth tanginess of yogurt played
off against the spiciness of a marinade. Crunchy green onions (also
called scallions), the best the farmers' market has to offer, provide
a textural contrast to the sauce.
For the green onion-yogurt sauce:
* 2 cups plain yogurt, drained (see Note 1)
* 1/2 cup finely sliced green onions, white bulb and 3 inches of
* 2 tablespoons fresh lime juice
* 2 cloves garlic, finely chopped
* 1 teaspoon honey
* 1 teaspoon ancho chile powder (see Note 2)
* Kosher salt and freshly ground pepper
Combine the yogurt, green onions, lime juice, garlic, honey, chile
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 the Indonesian marinade:
* 1 cup olive oil
* 1 cup fresh lime juice (12 to 16 medium limes)
* 1/2 cup fresh lemon juice (2 to 4 medium lemons)
* 3 tablespoons peeled and minced gingerroot
* 6 cloves garlic, coarsely chopped
* 2 tablespoons soy sauce
* 2 serrano chiles, coarsely chopped
* 1/4 cup coarsely chopped cilantro
* 4 dashes habañero chile sauce
* 2 tablespoons honey
Combine all the ingredients in a mixing bowl and whisk until smooth.
For the chicken:
* 4 chickens, about 2-1/2 pounds each, quartered
* Kosher salt and freshly ground pepper
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 to high. 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 to 6 minutes. Turn and grill flesh-side down until cooked through,
10 to 12 minutes.
Arrange the chicken on a serving platter and serve the yogurt on
1. To drain yogurt, place it in a cheesecloth-lined strainer over
a bowl for 1 hour, until thickened. Discard the liquid that remains
in the bowl.
2. Ancho chile powder is available at Hispanic or gourmet markets
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