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READY IN 30 mins

Grilled Peanut Chicken

Read Reviews (208)

"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

Ingredients Edit and Save

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How to Bone a Chicken Breast

Original recipe makes 4 servings Change Servings

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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PREP 15 mins
COOK 15 mins
READY IN 30 mins

Footnotes

British English recipe for Barbecued Peanut Chicken.
French recipe for Poulet cacahuetes au barbecue.
Australian recipe for Barbecued Peanut Chicken.

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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!

—Sally

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Most Helpful Critical Review

Oct 25, 2006

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!

—bluestocking

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315 Ratings

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Jul 06, 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.

—Andrea

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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.

—chibi chef

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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.

—Dianemwj

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Jul 07, 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!

—kmmlangston

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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.

—Navy_Mommy

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May 05, 2005

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.

—ARTARCHER

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Nutrition

Calories
176 kcal
9%

Carbohydrates
3.6 g
1%

Cholesterol
67 mg
22%

Fat
5.6 g
9%

Fiber
0.7 g
3%

Protein
27 g
54%

Sodium
253 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Grilled Peanut Chicken

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 176
Calories from Fat: 50

% Daily Value *
Total Fat 5.6g 9 %
Saturated Fat 1.3g 6 %
Cholesterol 67mg 22 %
Sodium 253mg 10 %
Potassium 280mg 8 %
Total Carbohydrates 3.6g 1 %
Dietary Fiber 0.7g 3 %
Protein 27g 54 %
Sugars 1.1g
** Vitamin A 2 %
** Vitamin C 3 %
Calcium 2 %
Iron 11 %
** Thiamin 6 %
Niacin 129 %
** Vitamin B6 31 %
** Magnesium 9 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.