Subj : 2025 Top 40 Recipes - 16
To   : All
From : Dave Drum
Date : Sat Sep 13 2025 14:38:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Suya Spiced Grilled Chicken Thighs w/Nectarines
 Categories: Poulotry, Veetbles, Fruits, Herbs
      Yield: 4 servings
 
      3 cl Garlic; smashed and peeled
      1    (1") knob ginger; scrubbed &
           - grated
      1 tb Soy sauce
           Peanut or vegetable oil
      2 tb Unseasoned rice vinegar'
           - divided, more to taste
      1 tb Homemade or store-bought
           - suya spice; more for
           - sprinkling and serving
           - (see Tip)
           Salt
  2 1/2 lb Bone-in, skin-on chicken
           - thighs
  1 1/2 lb Ripe but firm nectarines
      1 bn Scallions; roots trimmed
      1 ts Granulated sugar
     12    Sprigs fresh cilantro;
           - leaves & tender stems only
    1/4 c  Roasted, lightly salted
           - peanuts; chopped
 
  In a medium bowl, whisk garlic, ginger, soy sauce, 1
  tablespoon oil, 1 tablespoon vinegar, 1 tablespoon suya
  spice and 1 teaspoon salt until combined. Add the
  chicken and toss in the marinade to coat. Cover and
  allow to marinate for at least 30 minutes and up to 12
  hours.
  
  Heat an outdoor grill to medium-high. Lightly grease the
  grates using a paper towel dipped in oil. Alternatively,
  heat a grill pan on the stovetop over medium-high.
  
  While the grill heats, halve and pit the nectarines. If
  the pits won’t come out easily, quarter the nectarines,
  pop off the wedges and cut out the pit. Toss the
  nectarines and scallions with just enough oil to lightly
  coat.
  
  Place the nectarines cut sides down on one side of the
  grill and char the cut sides, turning if needed, about 5
  minutes. On the other side of the grill, arrange the
  scallions and grill until charred, 1 to 2 minutes per
  side. Move them all to a medium bowl. Work in batches if
  needed. Sprinkle the nectarines and scallions lightly
  with salt, then sprinkle with the sugar and remaining
  tablespoon vinegar.
  
  Lay the chicken thighs on the grate skin side down,
  cover and cook until lightly charred, 5 to 7 minutes.
  Flip, cover and cook the other side until the chicken is
  cooked through and any juices run clear when poked with
  the tip of a small knife, about 15 minutes more.
  Transfer the chicken to a sheet pan or platter. Sprinkle
  the cooked chicken on both sides with suya spice and
  move to serving plates.
  
  Cut the nectarines and scallions into 1/2" pieces. Toss
  with the cilantro and chopped peanuts. Taste for
  seasoning, adding more salt and vinegar if necessary.
  Serve the nectarines alongside the grilled chicken with
  additional suya spice for dipping.
  
  TIP: To make about 1/4 cup suya spice blend, in a spice
  grinder, combine 1/4 cup toasted peanuts, 1 tablespoon
  ground ginger, 2 teaspoons smoked paprika, 2 teaspoons
  onion powder, 1 teaspoon garlic powder and 1 teaspoon
  fine sea salt. Pulse to blend into a fine powder. Store
  in an airtight container for up to a month.
  
  By: Yewande Komolafe
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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