Thai-Style Chicken with Apricot Preserves and Buttermilk Dressing

This recipe was a cooperative effort from Lisa and me. Originally there were supposed to be apricots and skewers but we decided to mix it up and use some apricot preserves she bought while we were at a farmers’ market. All in all, it was a good dish, especially if you like peanut butter! We paired it with some corn and a peach salsa (recycled recipe from a steak dinner the night before). It is a very happy summery dish, just perfect for our hot weather when we didn’t want to hover too long in the kitchen.

You can grill the chicken for this, or use the oven like we did. Unless you are absolutely in love with peanut butter, I would change the recipe below to have just 2 Tablespoons of peanut butter and maybe up the preserves (taste test it as you mix it for your own flavor preferences). The way we made it, the preserves got lost in the peanut butter, so keep that in mind. Otherwise, the chicken was so tender and creamy.

Directions for the Thai-Style Chicken with Apricot Preserves and Buttermilk Dressing

  • 3/4 cup coconut milk
  • 1/2 cup plain yogurt
  • 1/2 cup peanut butter
  • 1/4 cup lime juice
  • 1/2 cup apricot preserves
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 2 pounds chicken (thighs or breasts)
  • 1/2 cup cilantro, chopped (plus more for garnish)
  • 1/2 cup buttermilk

Put the chicken pieces in a baking pan. To make the marinade: in a blender, mix together all of the ingredients from coconut milk through salt until smooth.

Then, pour all but 1/2 cup of the marinade onto the chicken, turning to coat. Cover the chicken with clear-wrap. Refrigerate the chicken for a few hours.

When ready to cook, preheat the oven to 350 degrees (alternately you can grill the chicken). Put the chicken in the oven and bake for 30 minutes until almost fully cooked (165 degrees for thighs). Meanwhile, take the rest of the marinade and blend it with the cilantro and buttermilk. Set aside to go on top of the chicken.

For the chicken, if it is not in a broil-safe pan, switch it now. Broil for about 3 minutes to get a bit of char. Before serving, pour the buttermilk marinade on top and sprinkle with some cilantro.

Directions for the Thai-Style Chicken with Apricot Preserves and Buttermilk Dressing without pictures

  • 3/4 cup coconut milk
  • 1/2 cup plain yogurt
  • 1/2 cup peanut butter
  • 1/4 cup lime juice
  • 1/2 cup apricot preserves
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 2 pounds chicken (thighs or breasts)
  • 1/2 cup cilantro, chopped (plus more for garnish)
  • 1/2 cup buttermilk

Put the chicken pieces in a baking pan. To make the marinade: in a blender, mix together all of the ingredients from coconut milk through salt until smooth. Then, pour all but 1/2 cup of the marinade onto the chicken, turning to coat. Cover the chicken with clear-wrap. Refrigerate the chicken for a few hours.

When ready to cook, preheat the oven to 350 degrees (alternately you can grill the chicken). Put the chicken in the oven and bake for 30 minutes until almost fully cooked (165 degrees for thighs). Meanwhile, take the rest of the marinade and blend it with the cilantro and buttermilk. Set aside to go on top of the chicken. For the chicken, if it is not in a broil-safe pan, switch it now. Broil for about 3 minutes to get a bit of char.

Before serving, pour the buttermilk marinade on top and sprinkle with some cilantro.

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One thought on “Thai-Style Chicken with Apricot Preserves and Buttermilk Dressing

  1. Pingback: Salmon with Yogurt Dill Sauce | fudgingahead

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