Sobrecoxas de frango doces e grudentas

Ingredientes

• 1/4 cup tamari or soy sauce
• 1/4 cup peanut butter (or tahini paste)
• 3 tablespoons light brown sugar
• 2 tablespoons chili garlic sauce
• 1 tablespoon grated fresh ginger
• 6 boneless, skinless chicken thighs
• 2 tablespoons toasted sesame oil or roasted peanut oil
• 2 tablespoons hoisin sauce (or gochujang)
• 1/2 teaspoon kosher salt
• 1/4-1/2 teaspoon ground cayenne pepper (to taste)
• 1 lime (sliced into wedges)
• 1/4 cup chopped unsalted peanuts
• 4 Persian or baby cucumbers (diced)
• 1 tablespoon sesame oil or roasted peanut oil
• 3 green onions (white and green parts) (sliced)
• 1 teaspoon Korean chili pepper (gochugaru) or crushed red chili
• 4 cups cooked rice (optional)

Modo de preparo

1. 1

   --- Make the glaze ---

2. 2

   Combine all ingredients for the glaze. Measure out ¼ cup into another small bowl. The glaze can be made ahead and refrigerated up to 3 days.

3. 3

   --- Prepare the chicken ---

4. 4

   Put the chicken in a shallow dish. Whisk together the oil, hoisin, salt and cayenne until smooth. Pour over the chicken and toss to coat evenly. Marinate at room temperature 15 minutes, or cover and refrigerate up to 24 hours in advance.

5. 5

   Preheat a grill for medium-high direct grilling.

6. 6

   When the grill is hot, cook the chicken 5 minutes per side, or until cooked through. Brush both sides of the chicken with the ¼ cup glaze, cooking about 30 seconds on each side.

7. 7

   Arrange the chicken on a platter with the lime wedges and sprinkle with the peanuts.

8. 8

   --- Serving suggestion: ---

9. 9

   Toss the cucumbers with the sesame oil, green onions and chili pepper in a bowl. Squeeze the lime wedges over the chicken and serve over rice with the cucumbers and remaining glaze on the side.