Peanut-Ginger Marinade Recipe Reviews - Allrecipes.com (Pg. 8)
Reviewed: Jan. 29, 2004
I've been using a simmilar recipe for years, the only differences being the use of rice wine vinegar instead of plain white, and I always use whole boneless, skinless thighs, (skipping the skewers) simply because my husband prefers dark meat. I'm too lazy to actually grate my ginger, so I just use the grated stuff from the jar (but not dried ground). Wonderful flavor!
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Cooking Level: Expert

Home Town: Lakeside, Arizona, USA

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Reviewed: Jun. 28, 2003
This was a big hit! I didn't have ginger so added a little extra garlic and was very tasty. I served it with white rice and carmelized onions. Definitely will make this again!
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