What you need,
½ cup fresh parsley, chopped
3 tbsp. dry-roasted, salted peanuts, chopped
1 large shallot
1 tsp. all-purpose flour
1 tbsp. canola oil
1 small jalapeno, diced finely
3 tbsp. hoisin sauce
2 tbsp. pineapple juice
1 tsp. sriracha sauce
2-4 boneless skinless chicken breasts
Salt and Pepper
Start by thinly slicing a shallot into rounds. Dust the
rings lightly with flour. In a frying pan heat 1 tablespoon of canola oil over
medium high heat. Add the shallots to the hot oil and cook for 2-3 minutes
until brown and crisp. Remove the crispy shallots from the pan and drain on a
paper towel until cool.
In a small bowl stir together the parsley, peanuts, jalapeno
and crispy shallots, set aside until you are ready to serve.
In a small bowl stir together the hoisin sauce, pineapple
juice and sriracha.
Heat your barbeque to medium high heat. Season the chicken
with salt and pepper and place on the hot grill.
Cook for 6-8 minutes per side until brown and cooked
through. Baste the chicken with half the sauce just before you take it off the
grill.
Serve the chicken with a spoonful of the shallot mixture and
the extra sauce on the side.
Jen of My Tiny Oven
