When I first tried this recipe as a young mom over 25 years ago, I thought the marinade sounded so strange and exotic that there was a good chance we would be ordering pizza that night.
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But one taste of this tender chicken with its spicy, crusty charred exterior and I was hooked. Hooked on this recipe for sure (I have been making it ever since) but also hooked on the idea of trying new recipes and new ingredients.
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So thanks to a little paperback that I picked up at Crate and Barrel, tucked into a seasonal display of grilling tools, my appetite to try new flavors in the kitchen was ignited.
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When I chance to find the book , Grill Book, New Foods and Flavors for the Grill, by Kelly McCune, in a used book store, I always buy it to gift to friends and family.
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Perhaps the “flavors” are not so “new” anymore, but the book is still chock full of grilling marinades and sauces that have stood the test of time in my kitchen. You can also track it down on Amazon here.
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Grilled Peanut Chicken
Print recipe
| Serves | 6 |
| By author | margaret at The Right Recipe |
Ingredients
- 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 cloves garlic (minced)
- 8 sprigs fresh cilantro
- 1 teaspoon dried red pepper flakes
- 2 teaspoons fresh ginger (peeled and minced)
- 6 boneless, skinless chicken breasts (trimmed and cut into bite-sized pieces)
Directions
| 1. | 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. |
| 2. | 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. |
Margeret Welner
February 21, 2013 at 8:27 pmNice 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!