Spicy Barbecued Chicken Recipe

I used to hate barbecued
chicken because most people make it with some sort of ketchup-based sauce, then
proceed to burn it on the grill. My
opinion changed when I discovered the more Asian-based sauces. They are packed with all sorts of flavors --
hot, sweet, spicy, salty, fresh -- everything a girl could need. Yum. This is my most recent take on an Asian-inspired chicken barbecue. Still too cold here to go out to the grill
(not that I do anyway), so I cooked it inside, which was perfectly
respectable. Try it. You'll see.

Spicy Barbecued Chicken
Recipe

Serves 2 or 3 

Marinade:

• 1/2 cup red wine vinegar
• 1/2 cup peanuts, coarsely chopped
  (gotta love a food processor)
• 1/3 cup soy sauce
• 1/3 cup olive oil
• 1/3 cup blackberry (or
  blueberry) jam
• 1/3 cup honey
• 1/3 cup red curry paste
• 2 teaspoon red pepper flakes
• 2 tablespoons minced shallot
• 2 tablespoons chopped cilantro
• 1 tablespoon minced ginger
• 2 garlic cloves, minced
• 1 pound chicken pieces
  (thighs are yummy)

Combine marinade ingredients and pour over
chicken. Let sit in refrigerator about 6
hours, turning occasionally. Pull out
chicken, pour marinade in small stockpot and boil about three minutes. Grill chicken until cooked (about 30 minutes)
or bake in a 350 degree oven 40 minutes. Either way, baste with leftover marinade as often as you care to.