Grilled Peanut Chicken Recipe -
Grilled Peanut Chicken Recipe
  • READY IN 30 mins

Grilled Peanut Chicken

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Preheat grill for high heat.
  2. In a bowl, mix the peanut butter, lime juice, soy sauce, garlic, curry powder, and cayenne pepper.
  3. 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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Sep 11, 2007

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!

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!

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.

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.

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.

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!

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.

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.


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  • 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.

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