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RECIPES // Troy's Peanut Butter Chicken
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a smooth spread with chunky goodness
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Ingredients
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First the peanut marinade & dipping sauce:
- 1/2 cup chunky peanut butter (no salt or sugar added)
- 1/2 cup peanut oil
- 1/4 cup white wine vinegar
- 1/4 cup soy sauce (or tamari if you have any)
- 1/4 cup fresh lemon juice
- 4 garlic cloves, minced
- 4 cilantro sprigs, minced
- 1 whole dried red chili pepper, minced, or 2 tsp dried red pepper flakes
- 2 tsp chopped fresh ginger
Then the rest:
- 6 half chicken breasts, boned & skinned
- 12 scallions
- 12 kabob skewers (wood or metal)
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Directions
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Prepare the marinade first! Combine all marinade ingredients in a blender or food processor. Blend well to emulsify, adding a few drops of water if the mixture is too thick. Note: "tamari" is a strong soy sauce found in Asian and specialty markets.
Cut the chicken breasts into bite sized chunks. Mix well in the peanut marinade, coating the pieces evenly, and marinate for at least 2 hours. Stir the chicken a few times while it marinates to coat all the pieces. If you are using wood skewers, soak the in water for 15 minutes or so. Thread 5 or 6 chicken pieces on each skewer. Cover up the exposed parts of the skewers with pieces of the scallions. On an open grill with a medium-hot fire, grill the skewered chicken for 8 - 10 minutes, turning every 2 or 3 minutes. 2 or 3 skewers makes one serving. Use the rest of the peanut marinade for dipping sauce.
By the way, Troy is our national sales manager. He loves peanut butter beyond all reasonable expectations and has been known to keep a 5 lb. can of it on his desk for snacking. He considers himself something of an expert on the topic. We've tried his recipe and we have to agree.
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