Peanutbutter Chicken with a touch of Lebaneasy Lamb to give a warm deep flavoured satay style sauce.
A cheeky little number using some really simple ingredients:
Step 1) One large jar of peanutbutter (approx 500g), we used Biovia (not too sweet)
Step 2) Few squirts of honey to taste
Step 3) 2 Tablespoons of Lebaneasy Lamb
Step 4) Mix
Everyone's taste is different, so add the ingredients to your taste and tweak as you go.
Spread half over the chicken (spatchcocked) and cook indirect at 120C for 3hrs and 1hr at 175C (4hr total) - this was a low & slow chicken experiment that produced the most succulent juicy chicken ever.
Alternatively, you for a quicker cook 175C until the internal temp reaches 74C.
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