Reviewed: May 3, 2012

this was pretty good; spicy. thanks for the post adam!

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Reviewer:

njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

Reviewed: May 2, 2012

I spotted this recipe on the Buzz yesterday and decided to give it a try. I made the full recipe for just two skinless boneless chicken breast halves. I marinated the chicken in half and reserved the other half for basting. The amounts of the wine, peanut butter and corn syrup were so negligible, I was somewhat skeptical about the outcome. But it worked! We really enjoyed this and I would make it again! Thank you Adam Banfield!

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Reviewer:

bellepepper

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Mar. 19, 2012

Awesome. Can't say enough about this marinade. Used it for baby-back ribs and they were the best ever!!!!

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Reviewer:

Carol

Reviewed: Mar. 5, 2012

Fantastic sauce! We used this on boneless center cut pork chops, which we then grilled. It was so flavorful. I didn't have worcestershire sauce, so I replaced it with fusion sauce (an asian mariande that smells of black licorice). Perfect!

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Reviewer:

Corrine

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Bonner Springs, Kansas, USA

Reviewed: Jul. 27, 2011

I was pretty skeptical about this one b/c it seems to have a lot going on, but I had some pork chops and wanted to do something low carb, so I decided to give this a try. I didn't have any corn syrup, so I just added a tiny bit of agave nectar, but kept the recipe the same other than that. I let marinate on my boneless chops for probably 3+ hrs, and we both loved them. Will try again on chicken.

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Reviewer:

Brooke129

Cooking Level: Intermediate

Home Town: West Monroe, Louisiana, USA

Living In: Fayetteville, Arkansas, USA

Reviewed: Jun. 30, 2011

I tried this on eggplant. Marinated then grilled. it was nice.

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Reviewer:

BrewCrew

Cooking Level: Expert

Home Town: Harvard, Illinois, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: May 30, 2011

I did not add the p-nut butter and it was great. I served 3 other people and they all loved it. It made the meat so tender and my husband grilled it.

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Reviewer:

Marinemom

Cooking Level: Expert

Home Town: Bethlehem, Pennsylvania, USA

Reviewed: May 28, 2010

Awesome. Didn't have any wine, so I ignored that and used the rest. So good. Doubled the recipe, and it was perfect.

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Reviewer:

Meandering Fox

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Jacksonville, Florida, USA

Reviewed: May 14, 2010

A bold flavored marinade with a peppery kick, especially useful for low-n-slow grilled chicken thighs (later used in peanut noodles). As prepared, the marinade could have used a bit more acid for my taste, so I just squeeze in some lime juice. Thanks - Adam- for the recipe.

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