Peanut-Ginger Marinade Recipe Reviews - Allrecipes.com (Pg. 8)
Reviewed: Jul. 7, 2004
This is a FABULOUS recipe. I've only made it twice, but after the first time I was hounded to make it again. It's got such depth of flavor - I didn't change a thing (well I used crushed red pepper instead of ground). I made it for our July 4th picnic and I thought I had a couple of skewers left but - no - they were all eaten. Thanks so much for this great recipe.
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Photo by Dawn

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA
Reviewed: Feb. 1, 2004
I used spicy peanut butter so I omitted the chili paste and cooked in in the oven rather than grilling. I served it over white rice and it was delicious!
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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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Displaying results 71-74 (of 74) reviews

 
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