Peanut-Ginger Marinade Recipe - Allrecipes.com
Peanut-Ginger Marinade Recipe
  • READY IN 1+ days

Peanut-Ginger Marinade

Recipe by  

"Great Asian style marinade with a kick. Works well with chicken or beef."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 1 day 30 mins

Footnotes

  • 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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Reviews More Reviews

Most Helpful Positive Review
Jan 13, 2005

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 that in half), no oil or ground pepper, and the garlic was in the chili paste so I left that off. I also added some curry. ADDITIONAL COMMENTS... I have made this quite a few times now and I must revise my above edits. I don't use the chili paste anymore as I realized that was what was making the dish so salty. Now I just add plenty of ground red pepper. I no longer bother with the curry powder either. I also like to make extra peanut sauce, thin it with water and add it to veggies towards the end. I like to stir fry onion, asparagus, mushrooms and peppers. Then I just put the chicken on top and serve. So good I'm getting hungry!!

 
Most Helpful Critical Review
Jul 21, 2010

Too salty

 
Jan 25, 2004

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!

 
Oct 21, 2004

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 breasts (I used the whole breasts) and pierced them several times with a fork. I them placed them in a ziploc bag with the sauce and marinated them for 4 hours. I baked them on a rack in a shallow foil-lined pan at 350 degrees for 45 minutes and then broiled them about 6 inches from the heat for another 10 minutes, turning once. This set the sauce on them and gave them a very nice appearance. Oh, I almost forgot, I also mixed up a separate batch of the marinade and used it to baste with while baking. They were very moist and fork tender. Can't wait to try them in the summer when I can grill them over some wood and get the flavor of the wood smoke in them!

 
Aug 30, 2005

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!

 
Apr 03, 2006

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!

 
Dec 03, 2005

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 out juicy and the flavor was great. I let it marinade for two days. First rate marinade! For the duration of the meal, I was famous! Thank you Athenia.

 
Feb 02, 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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Nutrition

  • Calories
  • 338 kcal
  • 17%
  • Carbohydrates
  • 8.6 g
  • 3%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 16.6 g
  • 26%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 40.1 g
  • 80%
  • Sodium
  • 675 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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