"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." — CHANDRA6
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reduced fat peanut butter
fresh lime juice
ground cayenne pepper
skinless, boneless chicken breast halves
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!
Tasty, but very thick sauce. I used Jif Extra Crunchy peanut butter because it was what I had on hand the first time I made this & I don't suggest using it to anyone else. I also made it on a George Foreman non-stick grill & it stuck thoroughly. Definitely spray with cooking spray if you're trying it on a George Foreman grill!
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.
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.
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.
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!
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.
This is so wonderful, the next day even better. We've made it with both boneless/skinless chicken breast and thigh. Thighs are the best.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Peanut Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 50
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