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🍽️ Cosce di pollo alla griglia con salsa di cocco e arachidi

344 kcal · 30 min · 4 porzioni

Ingredienti

• Cosce di pollo, condite 600 g
• Arachidi 20 g
• Lime biologiche 2 pezzi
• Zenzero, fresco 10 g
• Menta, fresca 5 g
• Burro di arachidi 4 cucchiaio
• Latte di cocco 50 ml
• Salsa di soia 1 cucchiaio
• Peperoncino, macinato pizzico
• Olio 1 cucchiaio
• Sale pizzico

Preparazione

1. 1. Take the chicken drumsticks out of the fridge to let them reach room temperature.
2. 2. Finely chop the peanuts.
3. 3. Wash the limes.
4. 4. Grate the fine zest from one lime.
5. 5. Halve this lime and squeeze out the juice.
6. 6. Cut the second lime into eighths and set it aside.
7. 7. Peel the ginger.
8. 8. Grate the ginger finely.
9. 9. Wash the mint.
10. 10. Shake the mint dry.
11. 11. Pluck the mint leaves from the stems.
12. 12. Add ginger, peanut butter, lime zest, coconut milk, soy sauce, chili powder, and 1 teaspoon of lime juice to a bowl.
13. 13. Add 1 tablespoon of oil.
14. 14. Whisk the mixture with a whisk.
15. 15. Season the dip with salt.
16. 16. Add a little of the remaining lime juice.
17. 17. Taste the dip.
18. 18. If the dip is too thick, stir in more coconut milk.
19. 19. Preheat the grill.
20. 20. Season the chicken drumsticks generously with salt.
21. 21. Grill the drumsticks until golden brown on all sides.
22. 22. Grill the drumsticks for about 5 to 6 minutes.
23. 23. Serve the grilled drumsticks with the coconut peanut dip.
24. 24. Garnish with the lime wedges.
25. 25. Garnish with the mint leaves.

Valori per porzione

• kcal: 344
• Protein: 39 g · Fett/Fat: 14 g · Carbs: 7 g