Balinese Grilled Chicken With Apple Macadamia Chile Sauce Recipes

Steps:

• For the chicken: In a medium bowl, combine the yogurt, apple juice concentrate, vinegar, garam marsala, salt and pepper. Whisk until combined. Add the chicken and toss to coat. Cover the dish and refrigerate for 4 hours and up to 1 day. (You can also put all the ingredients in a resealable plastic bag.)
• For the chutney: Stir the vinegar, preserves, chile pepper, salt, pepper, dry mustard, cloves and ginger in a medium bowl until the mustard dissolves and the chutney base is blended. Mix in the apples, mango and mint. Let stand up to 30 minutes before serving.
• Coat grill rack with nonstick spray and prepare the barbecue for direct grilling over medium-high heat. Place the chicken breasts (still coated with yogurt) on the grill. Cover and grill, about 5 minutes. Flip the chicken over. Cover and grill until the chicken is cooked through and feels firm to touch, about 4 minutes. Transfer the chicken to a cutting board. Let rest 5 minutes.
• Place the chicken on a serving platter, and then spoon some chutney alongside the chicken. Garnish with mint sprigs.

Steps:

• 1. Remove and discard the skin from the chicken legs, then rinse under cold running water. Drain and blot dry with paper towels. Place the legs in a baking dish large enough to hold them in one layer and set aside while you prepare the seasoning paste.2. Heat a dry skillet over medium heat and add the coriander seeds, peppercorns, and cumin seeds. Toast the spices until fragrant, 2 to 3 minutes, shaking the skillet occasionally. Let cool, then transfer to a spice mill and grind to a fine powder. Combine the ground spices in a blender or mini chopper with the garlic, ginger, oil, 1/4 cup water, lemon juice, cayenne, and salt. Process to a smooth paste, adding more water if necessary to obtain a pourable consistency. Add the cilantro and process just to mix.3. Using your fingers, spread the seasoning paste over the chicken legs to coat on both sides, then cover and let marinate, in the refrigerator, for 4 to 6 hours.4. Preheat the grill to high.5. When ready to cook, oil the grill grate. Remove the chicken legs from the baking dish and arrange on the hot grate. Grill, turning with tongs, until the juices run clear when the tip of the skewer or sharp knife is inserted in the thickest part of a thigh, 6 to 10 minutes per side (12 to 20 minutes in all).6. Transfer the chicken legs to serving plates or a platter and serve immediately garnished with sliced red onion and lime or lemon wedges.Serves 4

Steps:

• In a large bowl, whisk the first seven ingredients until blended. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain chicken, discarding marinade in bag. Place chicken on a greased grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 15 minutes. Turn; grill 10-15 minutes longer or until a thermometer reads 170°-175°, basting occasionally with reserved marinade. Freeze option: Freeze chicken with 1-1/2 cups marinade in a resealable plastic freezer bag. Freeze reserved marinade in a freezer container. To use, thaw chicken with marinade and the reserved marinade in refrigerator overnight. Drain chicken, discarding marinade in bag. Grill as directed, basting with reserved marinade.

Steps:

• Using a mortar & pestle (or a food processor), grind the shallots, garlic, habanero pepper, galangal, lemon grass, turmeric, and macadamia nuts into a paste.
• Heat the oil in a wok over medium-high heat, then stir in the spice paste and fry until fragrant, about 1 minute. Add the fish sauce and sugar and stir for 3-4 minutes, or until the paste starts to brown.
• Add the tomato sauce, cilantro, and lime sauce and cook for 8 more minutes, stirring often.
• Stir in the shredded chicken, and cook until heated through, Serve over brown rice.

Steps:

• 1. Combine the Tamarind Water, oil, garlic, salt, and pepper in a large nonreactive bowl and whisk to mix. Rinse the chicken pieces under cold running water, then drain and blot dry with paper towels. Add the pieces to the mixture in the bowl and turn to coat. Cover and let marinate, in the refrigerator, for 4 to 12 hours (the longer the better).2. Preheat the grill, using the two-tiered method.3. Meanwhile, prepare the sauce. Heat the oil in a medium-size nonreactive saucepan over medium heat. Add the shallots, garlic, chile, and ginger and sauté until lightly browned, about 4 minutes. Stir in the turmeric, macadamia nuts, and apple and sauté until the apple is soft, 3 to 5 minutes. Add the broth, 2 teaspoons fish sauce, and the teaspoon of lime juice and bring to a boil. Boil, uncovered, for 3 minutes, stirring occasionally. Remove from the heat and transfer the mixture to a blender. Process to a smooth purée, then return to the pan and simmer, uncovered, over low heat until thick and richly flavored, 3 to 5 minutes longer. Remove from the heat and taste for seasoning, adding fish sauce, lime juice, and salt and pepper as necessary the sauce should be highly seasoned. Keep warm, covered (see Note).4. When ready to cook, oil the grill grate. Remove the chicken pieces from the marinade discard the marinade. Arrange the pieces, skin side down, on the grate over the hotter section of the grill and cook for 3 to 5 minutes.5. Transfer the chicken pieces to serving plates or a platter and spoon the sauce on top, to serve.Serves 4Note: The sauce can be prepared up to 48 hours ahead of time. Refrigerate, covered, and reheat before serving.