Recipe by Adam Banfield
"A most flavorful and spicy marinade that has a Thai-style influence with a ginger kick. Great on pork and chicken."
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smooth peanut butter
minced fresh ginger root
This was REALLY good! It only makes about 1/2 cup of sauce, but I brushed it on a family pack of chicken legs and refrigerated them for about 3 hours. I then grilled them for our dinner. The texture was good, like barbeque sauce, rather than a marinade, so it stuck to the meat. The next time I make this, which will be soon, I will double or triple the recipe, but NOT use quite as much black pepper. I changed two things out of necessity, I used light olive oil, and 1/2 t. ground ginger instead of fresh ginger root.
I found this marinade to be bland without much taste even after I marinated the chicken for 24 hours! One friend tried it and liked it, but this friend doesn't even like black pepper so it still didn't say much aboout this recipe!
Great recipe. I marinated pork tenderloin for 4 hours and then put them on the grill. My husband agrees that it is a keeper. I used Madras chili powder for a bit of heat.
Awesome. Didn't have any wine, so I ignored that and used the rest. So good. Doubled the recipe, and it was perfect.
This is a rather thick marinade. I used it on chicken and then my husband cooked it on the grill, or over-cooked rather and the flavor was kind of burnt off. What I did taste of it was very good. I would recommend not using this marinade if you are going to cook your meat on the grill or else you can double it to make enough to use for basting as it cooks which I probably should of done.
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.
I tried this on eggplant. Marinated then grilled. it was nice.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 69
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