I had and awesome vacation this summer and got to enjoy my nephew Alejo's mad cooking skills. This is a variation of his recipe. It sounded very strange to me, but once described as a Thai peanut sauce with a jelly reduction, I was intrigued. The end result is crazy delicious.
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Marinade:
1/2 cup peanut butter
1/4 cup Soy sauce
2 tablespoons brown sugar
1 tablespoons minced garlic
1 tablespoon minced, fresh ginger
pinch of cinnamon
2 teaspoons ground mustard seed
2 tablespoons Sriracha chili sauce
1 lime juiced
Cracked black pepper
1/4-1/2 cup sake
Cracked black pepper
1/4-1/2 cup sake
1.5 lbs chicken drummettes
2 tablespoons olive oil
chopped peanuts
chopped cilantro
Mix peanut butter through sake. Start by adding 1/4 cup sake and if still to thick continue to add more until a thick creamy marinade. Pour marinade over the chicken and refrigerate for a few hours (I've done up to 24 and as few as 1). Once chicken has marinated, preheat oven to 350, and heat some oil in a skillet on stove top to sear each side of your chicken. Place seared chicken into a shallow pan and pour the remaining marinade over the chicken. Bake for 20 minutes, flip and bake another 20 minutes until chicken is cooked through and crispy.
Take out and sprinkle with crushed peanuts and cilantro then pour the reduction sauce over the chicken and serve.
Reduction:
1/2 cup water
3 tablespoons white sugar
1 heaping teaspoon minced garlic
1 heaping teaspoon minced, fresh ginger
1/2 cup Jelly (I used Polaner spreadable blueberry, but you can use whatever you prefer)
1/2 cup Balsamic vinegar
Mix all ingredients in small pot and mix with whisk over medium heat until reduced to a thick, syrupy goodness.
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