Reviewed: Jan. 17, 2009

My picky son loves this recipe and asks for it often. I have made it several times. It seems to work best when the grill is not too hot.

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Misty

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Reviewed: Jan. 7, 2006

I bought it from the Smuckers store in Orville, Ohio where it was on the natural peanut butter jar. It sounded bazaar but being an excessive peanut butter eater I tried it. It was the best chicken I have ever had! I would suggest eating it with a non-lettece salad with ginger dressing. The only think I will do differently next time is saving some sauce for the cooked chicken as an extra dipping sauce. (Or if you care double the sauce!) Great party idea and fairly easy to assemble.

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Amber Rose

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

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Reviewed: Jun. 11, 2005

This peanut-garlic-ginger sauce goes well with chicken. I also had to thin the sauce/marinade. Reserved 1/2 of it to use as a dipping sauce. The chicken really stuck to the grill. Be sure to spray the grill before cooking/

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GRAMMABEA

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Reviewed: Jan. 20, 2005

This was ok but I must have done something wrong. The marinade didn't really "stick" to the chicken while grilling so it didn't have a lot of flavor even though I marinated it for quite awhile. It seems it might be better to bake it. The chicken was moist though.

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FUNANN

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Reviewed: Dec. 5, 2004

I wanted a sauce on the chicken and I love peanut sauce so I made this dish but cooked it differently. I found that the recipe had quite a lot of garlic in it and it tasted very strong. I had to add 3/4 cup of water to it because it was like a paste. I also added some oyster sauce for sweetness and a little more soy sauce. I broiled the chicken, after which I only used 1/4 of the sauce to marinate it in. I then simmered the remainder of the sauce and poured it over the cooked chicken. It is great with rice.

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DOMSMUM

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Reviewed: Oct. 18, 2004

I was craving a thai style peanut sauce for chicken and found this recipe. I had almost everything on hand except white wine vinegar (I subbed a 1/4 cup marsala wine)and soy sauce (subbed what was left of a bottle of worschestire & filled the rest of the 1/4 cup with yoshida's sauce.) I also added a lot more red pepper flakes and a few dashes of hot sauce. I only made 4 chicken breasts, and baked it in the oven, so it was more of a thick sauce than a marinade, but it was delicious and filling with fried rice. Would be excellent with a veggie side dish as well. To quote my husband, it was "glorious!"

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