Grilled Peanut Chicken

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This recipe is adapted from a book that I found, about 20 years ago, in Crate and Barrel.  It was part of a display for  the summer grilling season and it has been my grilling bible ever since.  It is called Grill Book, New Foods and Flavors for the Grill.
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1/2 cup chunky peanut butter
1/2 cup peanut oil
1/4 cup white wine vinegar
1/4 cup soy sauce
1/4 cup fresh lemon juice
4 garlic cloves, minced
8 cilantro sprigs, minced
1-2 teaspoons dried red pepper flakes
2 teaspoons chopped fresh ginger
6 boneless, skinless chicken breasts, trimmed and cut into bite sized pieces
Combine first nine ingredients in a blender or food processor.  Blend well to emulsify, adding a few drops of water if the mixture is too thick.  Mix the marinade and the chicken pieces and stir well to coat evenly.  Cover and let marinate in the refrigerator at least 4 hours and preferably overnight.  Thread chicken onto metal skewers and grill over a medium hot heat for 8-10 minutes.  It is best to let the chicken brown well on one side before you try and turn the skewers.  The marinade forms a nice crust that makes it easier to release them from the grill.  Then you can turn them several more times to grill all sides easily.  Serves 4-5
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One response

  1. Nice read, I just passed this onto a colleague who was doing some research on that. And he just bought me lunch since I found it for him smile Therefore let me rephrase that: Thank you for lunch!

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