Peanut-Ginger Marinade Recipe
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Peanut-Ginger Marinade

By: Athenia Prickett 
"Great Asian style marinade with a kick. Works well with chicken or beef."

This Kitchen Approved Recipe has an average star rating of 4.6 Rate/Review | Read Reviews (67)

What to Drink?
Wine Riesling
Cocktail Smirnoff Moscow Mule
Beer Beer
Chilled Non-Alcoholic Boston Iced Tea
Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
1 Day 30 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1/2 cup hot water
  • 1/2 cup creamy peanut butter
  • 1/4 cup chile paste
  • 1/4 cup soy sauce
  • 2 tablespoons vegetable oil
  • 2 tablespoons white vinegar
  • 4 cloves garlic, minced
  • 2 teaspoons grated fresh ginger root
  • 1/4 teaspoon ground red pepper
  • 3 pounds skinless, boneless chicken breast halves - cut into bite-size pieces

Directions

  1. In a large bowl, gradually stir hot water into peanut butter. Stir in chili paste, soy sauce, oil, vinegar, garlic, ginger and ground red pepper. Place chicken in marinade, and turn to coat evenly. Cover, and refrigerate overnight, turning occasionally.
  2. Preheat an outdoor grill for medium heat, and lightly oil grate. Thread chicken pieces onto skewers. Discard marinade.
  3. Grill chicken 8 to 10 minutes per side, or until no longer pink, and juices run clear.

Footnotes

FOOTNOTE

  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 338 | Total Fat: 16.6g | Cholesterol: 97mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jan. 13, 2005 by SUSIEJOHNSON   view full review
WOW. I have never seen my husband eat so fast. Then he started to eye my plate. You bet I'm...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Oct. 21, 2004 by TATER11 Supporting Member (Click to learn more about Supporting Membership)  view full review
This recipe wasn't quite what I was expecting but it was very good all the same. I do not have...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jan. 25, 2004 by JDISHER   view full review
This was a big hit! I didn't have ginger so added a little extra garlic and was very tasty. ...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Aug. 30, 2005 by Nichole   view full review
It was really easy to make and boyfriend loved it. I also subsituted seasame oil for vegetable...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Apr. 3, 2006 by Jessica   view full review
I used Thai style chili sauce and white rice vinegar. I boiled the leftover marinade for 10...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Dec. 3, 2005 by FOXCAT   view full review
This was superb! I cooked half of the chicken breast strips on skewers on the bbq and half (7)...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Feb. 2, 2004 by DARLA C.   view full review
I've been using a simmilar recipe for years, the only differences being the use of rice wine...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jan. 28, 2005 by ARCELI6   view full review
Wonderful! I marinated my chicken for 36 hours, I too, omitted the chili paste and doubled up...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jun. 16, 2005 by CWUER   view full review
Tired of the same ole bla bla grilled chicken? Try this! Absolutely delicious. My 16 year...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Oct. 5, 2004 by KUL567   view full review
This was a wonderful recipe. I marinated the chicken overnight and then grilled it on my...

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