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

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • Preheat an outdoor grill for medium heat, and lightly oil grate. Thread chicken pieces onto skewers. Discard marinade.

  • Grill chicken 8 to 10 minutes per side, or until no longer pink, and juices run clear.

Note

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.

Nutrition Facts

338 calories; 16.6 g total fat; 97 mg cholesterol; 675 mg sodium. 8.6 g carbohydrates; 40.1 g protein; Full Nutrition


Reviews (79)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/13/2005
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!! Read More
(44)

Most helpful critical review

Rating: 1 stars
07/21/2010
Too salty Read More
(9)
107 Ratings
  • 5 star values: 77
  • 4 star values: 25
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
01/13/2005
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!! Read More
(44)
Rating: 5 stars
01/25/2004
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! Read More
(33)
Rating: 5 stars
10/21/2004
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! Read More
(32)
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Rating: 5 stars
04/03/2006
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! Read More
(23)
Rating: 5 stars
08/30/2005
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! Read More
(23)
Rating: 5 stars
12/03/2005
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. Read More
(19)
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Rating: 5 stars
02/02/2004
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! Read More
(15)
Rating: 5 stars
01/28/2005
Wonderful! I marinated my chicken for 36 hours I too omitted the chili paste and doubled up on the red pepper and it was amazing! I grilled it and the chicken was so tender and tasty! I even made an extra batch of the marinade and stir fried broccoli bamboo shoots and water chestnuts for more veggies! My husband and I LOVED it! You will not be disappointed with this recipe! Read More
(14)
Rating: 5 stars
06/16/2005
Tired of the same ole bla bla grilled chicken? Try this! Absolutely delicious. My 16 year old son said "This is the best marinade ever" I didn't change a thing except I just marinaded boneless skinless chicken breast and grilled them whole. I made a spring mix salad with strawberrys and Raspberry viniagarette dressing (also from this site) and the flavors went together beautifully. I will definitely be making this again. Read More
(12)