50 chicken breasts, bone in, skin on
Glaze:
1 c. dark brown sugar
1/4 c. paprika
1 Tbs. granulated garlic
1/2 c. cornstarch
Sauce:
1 c. water
1/2 c. soybean oil
1 1/4 c. white vinegar
1 1/4 c. soy sauce
1/4 c. fresh lime juice
1 1/2 c. onion, finely chopped
6 cubes chicken bouillon or 3 Tbs. concentrated chicken soup base
5 Tbs. granulated garlic
1 1/2 Tbs. ground ginger
1 1/2 Tbs. ground coriander
2 Tbs. ground cayenne pepper
1/4 Tbs. nutmeg
1 Tbs. red pepper flakes
3 c. natural, coarse-ground peanut butter
11/2 c. honey
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Mix glaze ingredients together and rub onto both sides of chicken breasts. Smoke chicken with hickory at 200F for 1 hour. Place in sealed container and refrigerate.
Combine all ingredients except peanut butter and honey in large saucepan. Over medium heat, stir regularly for 5 minutes. Remove from heat and add peanut butter and honey. Mix well and refrigerate in covered container. Sauce will be ready to use in 12 hours.
Sear chicken breasts over charcoal or hardwood and serve with sauce in a ramekin or small bowl on side.
Yield: 50 servings
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