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Grilled Peanut Chicken
SUBMITTED BY:
CHANDRA6
PHOTO BY:
chibi chef
"This is a perfect dish when you have company coming and no idea what to fix them, especially when you don't want to be boring about dinner."
RECIPE RATING:
Read Reviews
(110)
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PREP TIME
15 Min
COOK TIME
15 Min
READY IN
30 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 tablespoons reduced fat peanut butter
1 tablespoon fresh lime juice
2 teaspoons soy sauce
1 clove garlic, chopped
1/3 teaspoon curry powder
1 dash ground cayenne pepper
4 skinless, boneless chicken breast halves
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DIRECTIONS
Preheat grill for high heat.
In a bowl, mix the peanut butter, lime juice, soy sauce, garlic, curry powder, and cayenne pepper.
Lightly oil the grill grate. Place chicken on grate, and brush with 1/2 the sauce. Grill 6 to 8 minutes. Turn chicken, and brush with remaining sauce. Continue grilling 6 to 8 minutes, until chicken juices run clear.
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REVIEWS
Reviewed on Jul. 6, 2006 by
Andrea
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Andrea
Jul. 6, 2006
I've make this minus the curry, (can't seem to acquire a taste for that) Make double (or triple) sauce, warm it up and serve it over some kind of asian noodles pad tai style... or linguini or angel hair. A sprinkling of finely chopped green onions is a good add in. Thinning out the sauce with a little chicken stock if it's too thick. I prefer using the crunchy peanut butter or I've also topped it with chopoped peanuts. My peanut butter lovin' 4 year old eats it up.
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51 users found this review helpful
I've make this minus the curry, (can't seem to acquire a taste for that) Make double (or...
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Reviewed on Sep. 11, 2007 by
Sally
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Sally
Sep. 11, 2007
This chicken turned out delicious, however, it needed some tweeking so I only gave the original recipe four stars. Thanks to other reviewers I increased the recipe for the sauce quite a bit. This is necessary as having extra for a dipping sauce is a MUST! I did add a little water (tried olive oil too, but didn't work as well). It is too thick if you don't. You have to really watch this on the grill so the sauce doesn't get burnt. Also, as one reviewer suggested, I added some brown sugar just to the dipping sauce. This makes a huge difference also. I probably increased the sauce by 4xs, but I was cooking 8 breasts. We will definitely make it again. Thanks!
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44 users found this review helpful
This chicken turned out delicious, however, it needed some tweeking so I only gave the...
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Reviewed on Jul. 28, 2007 by
Dianemwj
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Dianemwj
Jul. 28, 2007
I really liked this recipe. I don't usually care much for boneless, skinless breasts; I find them dry and tasteless, but this recipe made them moist and flavorful. I only cooked 2 breasts; there are only 2 of us, and I didn't want to heat up the grill for just 2 breasts, so I broiled them in my toaster oven. I always have to play with recipes, so I added about a tablespoon of rice vinegar and about 1/2 teaspoon of sugar to the sauce. I used all the sauce on the 2 breasts and they came out great; rich and delicious, and the sauce carmelized beautifully. I served them with Sesame Noodles from this site, and braised bok choy. Excellent meal.
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43 users found this review helpful
I really liked this recipe. I don't usually care much for boneless, skinless breasts; I find...
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Reviewed on Jul. 16, 2007 by
chibi chef
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chibi chef
Jul. 16, 2007
The sauce is VERY thick. I added another tbsp of soy sauce plus some water to thin it out enough to baste the chicken. What a different cooking method makes! The first time I made this, I baked it and it came out pretty good. Recently, I followed the recipe and grilled it. The grill roasts the peanut butter and gives it a carmelized flavor that baking just cannot replicate. While the chicken was grilling, I made a douple recipe of the sauce, added 1 1/2 tsp sugar and more water, and brought it to a boil in a sauce pan. I served the chicken over whole wheat pasta and topped with the extra sauce.
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42 users found this review helpful
The sauce is VERY thick. I added another tbsp of soy sauce plus some water to thin it out...
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Reviewed on Jul. 7, 2006 by KSLANGSTON
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KSLANGSTON
Jul. 7, 2006
I thought this was quick, easy and really good. Following another reviewers advice, I doubled the recipe (and actually added some ground ginger) and after brushing chicken thighs with teh mixture (it was thicker than I expected), I added some chicken broth to thin it out and then used that as a sauce to pour onto the chicken and some rice. It was really good, I will use it again (maybe on shrimp), and my husband really liked it as well, although it could have been spicier for him (and me as well). Thanks for a great new recipe!
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24 users found this review helpful
I thought this was quick, easy and really good. Following another reviewers advice, I doubled...
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Reviewed on May 12, 2006 by
Navy_Mommy
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Navy_Mommy
May 12, 2006
A nice recipe. I cubed the chicken then rolled in the sauce before making kabobs with onions. You can taste the hint of curry which gives the chicken an interesting flavor. I really enjoyed it, however my husband says he prefers the Pork Satay recipe also from this site. They are equally simple to make, and have similar flavors I think, this one is a little more complex with the curry.
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20 users found this review helpful
A nice recipe. I cubed the chicken then rolled in the sauce before making kabobs with onions....
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Reviewed on Jul. 26, 2005 by
JEANNIE
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JEANNIE
Jul. 26, 2005
I had never had peanut chicken before, and looking at the ingredients I just couldn't picture the taste, but was so curious, I just had to try it. Both my husband and I LOVED it!!! Will definately make many more times!!!
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17 users found this review helpful
I had never had peanut chicken before, and looking at the ingredients I just couldn't picture...
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Reviewed on Apr. 28, 2006 by LPMUSTANG
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LPMUSTANG
Apr. 28, 2006
Delicious, savoury fusion of flavours that tickled the exotic taste buds. At first I was skeptical about using cayenne and curry with peanut buter and lime juice but it turned out excellent and had a fantastic overall flavour. My family loved it.
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16 users found this review helpful
Delicious, savoury fusion of flavours that tickled the exotic taste buds. At first I was...
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Reviewed on Sep. 13, 2005 by
accidental cook
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accidental cook
Sep. 13, 2005
Both my husband and I thought the flavor combination in this dish was wonderful. I made the sauce, but then added about 1 T. of water to thin out a bit. I let the chicken marinate in the sauce for several hours before grilling. It was excellent, and we will definitely make it again.
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16 users found this review helpful
Both my husband and I thought the flavor combination in this dish was wonderful. I made the...
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Reviewed on May 5, 2005 by ARTARCHER