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Peanut-Ginger Marinade

"Great Asian style marinade with a kick. Works well with chicken or beef."
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1 d 30 m servings 338 cals
Original recipe yields 8 servings


  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 16.6 g
  • 26%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 40.1 g
  • 80%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 675 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  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.


  • Note
  • 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.

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Read all reviews 78
  1. 105 Ratings

Most helpful positive review

WOW. I have never seen my husband eat so fast. Then he started to eye my plate. You bet I'm keeping this one handy. My edits - 3x the chili paste, low sodium soy sauce (next time I'll cut th...

Most helpful critical review

Too salty

Most helpful
Most positive
Least positive

WOW. I have never seen my husband eat so fast. Then he started to eye my plate. You bet I'm keeping this one handy. My edits - 3x the chili paste, low sodium soy sauce (next time I'll cut th...

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!

This recipe wasn't quite what I was expecting but it was very good all the same. I do not have a gas or indoor grill so here is how I did mine. First of all I trimmed the fat from my chicken bre...

It was really easy to make and boyfriend loved it. I also subsituted seasame oil for vegetable oil for a little more asian flavor. I suggest holding some of the sauce on the side for dipping!

I used Thai style chili sauce and white rice vinegar. I boiled the leftover marinade for 10 minutes and used it as a sauce over top. Delicious!

This was superb! I cooked half of the chicken breast strips on skewers on the bbq and half (7) strung through one skewer and hung them through an oven rack in a 400 F. oven for 25 minutes. Came ...

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 skewe...

Wonderful! I marinated my chicken for 36 hours, I too, omitted the chili paste and doubled up on the red pepper and it was amazing! I grilled it and the chicken was so tender and tasty! I eve...

Tired of the same ole bla bla grilled chicken? Try this! Absolutely delicious. My 16 year old son said "This is the best marinade ever" I didn't change a thing except I just marinaded bonele...