Grilled Peanut Butter Chicken
photo by Ashley Cuoco
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 1⁄2 lbs boneless skinless chicken breasts or 2 1/2 lbs boneless skinless chicken thighs
- 1 cup creamy peanut butter
- 1⁄4 cup low sodium soy sauce
- 1⁄4 cup lemon juice
- 2 tablespoons white wine vinegar
- 2 tablespoons brown sugar
- 1⁄4 teaspoon garlic powder
- 1⁄2 - 1 teaspoon red pepper flakes
- 2 teaspoons fresh grated gingerroot
- 1⁄4 cup sliced green onion, optional for garnish (optional)
directions
- Place chicken in a plastic Ziplock bag or a glass pan.
- In a bowl, whisk together the peanut butter, soy sauce, lemon juice, vinegar, brown sugar, garlic powder, red pepper flakes and ginger. Pour this marinade over chicken.
- Chill and allow the chicken to marinate for 6 - 8 hours, or up to 24 hours.
- Lightly oil grill.
- Grill marinated chicken (discarding marinade) for 6-8 minutes per side or until done.
- Serve sprinkled with chopped green onions, if desired.
Reviews
-
Really good! Will say what some others said. I made it exactly according to the recipe and it ended up being very, very thick. The recipe said to "pour it over the chicken". This was not possible..way too thick. So I started adding some chicken stock a little at a time until it was thin enough to pour. I think I ended up adding about 1/3 to 1/2 cup of stock. But then I used it according to the recipe and it was very good!
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I had plans to grill this as directed but my apartment's grills were out of propane, so I was forced to improvise. I'm not a very good improviser but I gave it my best. I preheated my oven to 450 and went ahead and put my cast iron skillet with some olive oil in the oven to get hot. I cooked the chicken for 20 minutes total, 10 minutes per side. I was afraid it would burn but it didn't at all. I think it turned out beautifully, but with summer coming along I'll grill it next time. My boyfriend and I ate it with extra soy sauce on top, with corn and sauteed zucchini. He said I should add it to my regular rotation of meals/list of best recipes! I agree. I love peanutty and Asian flavors together. I tasted the marinade by itself and thought it was reeallly tasty. I would adjust just one thing. I scraped some of the larger globs of marinade off the chicken fearing it would taste too peanut buttery, but next time I will absolutely leave a paste of the marinade on the chicken when cooking. I could still taste the peanut butter, but I wanted to taste more of it.
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RECIPE SUBMITTED BY
*Parsley*
United States