I whipped up a batch of Indonesian Grilled Chicken for dinner tonight. My six year old (Little Foodie) is quite fussy. It isn’t that she doesn’t love healthy foods, heck the bulk of her diet is raw fruits and veggies. Put a chocolate chip cookie and a thick slice of raw sweet potato on the counter, it won’t be the cookie that disappears. Where her fussiness becomes an issue is in finding protein sources she likes. Peanut butter, frozen yogurt sticks and grilled chicken are about all she will deem edible in that arena.
I found an old recipe for Indonesian Coriander-Honey Chicken on the Cooking Light website (http://www.myrecipes.com/recipe/indonesian-coriander-honey-chicken-10000000637652/), and it looked like something we would both enjoy with just a few tweaks (my version is below).
Little Foodie has a thing about mixed textures. She likes glazes on chicken, but no crunchy surprises and such, like most kids she can only take so much heat as well. To suit her
peculiar discerning tastes, I used natural peanut butter instead of crushed nuts, and made the marinade a little less spicy and a little more sweet. After eating the finished results, I think most people would prefer this sweetness to spice ratio over the original.
What did Little Foodie think of it? Well, I caught her circling the platter containing the rest of the chicken while I was photographing. By this point, the chicken was cool enough for her, so I told her to go ahead and take a piece. She took the opportunity to snag the platter and settle in at the dining table with some iPad games. The platter was soon empty. Yes, she is having a growth spurt.Print
Indonesian Grilled Chicken Recipe
- Prep Time: 15 mins
- Cook Time: 13 mins
- Total Time: 28 minutes
- Yield: 6
- Category: entree
- Cuisine: Asian
- 1 1/2 lbs. chicken, tenders or breast sliced to size of tenders
- 2 tbs natural peanut butter (the kind that separates)
- 2 tsp fresh grated ginger
- 3 cloves of garlic, minced
- 1 tbs dried coriander (better known as cilantro)
- 2 tbs honey
- 1 tsp Thai red curry paste
- 3 tbs soy sauce
- 2 tbs Ponzu sauce
- 2 tbs rice wine vinegar
- Whisk together marinade ingredients until well blended.
- Add chicken and mix to coat completely. Allow to marinate a minimum of 10 minutes.
- Preheat the grill.
- Place the strips of chicken on the grill and reduce heat to medium.
- Turn after a few minutes. The chicken should be fully cooked in 10-15 minutes depending on size to the chicken pieces and how hot the grill is.