Peanut-Ginger Marinade

Peanut-Ginger Marinade

72 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    1 d 30 m
Athenia Prickett
Recipe by  Athenia Prickett

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

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Ingredients

Adjust Servings

Original recipe yields 8 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.

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Reviews (72)

Rate This Recipe
SUSIEJOHNSON
37

SUSIEJOHNSON

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!!

JDISHER
32

JDISHER

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!

TATER11
30

TATER11

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!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 338 cal
  • 17%
  • Fat
  • 16.6 g
  • 26%
  • Carbs
  • 8.6 g
  • 3%
  • Protein
  • 40.1 g
  • 80%
  • Cholesterol
  • 97 mg
  • 32%
  • Sodium
  • 675 mg
  • 27%

Based on a 2,000 calorie diet

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