Grilled Peanut Chicken Recipes

Steps:

• Preheat grill for high heat.
• In a bowl, mix the peanut butter, lime juice, soy sauce, garlic, curry powder, and cayenne pepper.
• Lightly oil the grill grate. Place chicken on grate, and brush with 1/2 the sauce. Grill 6 to 8 minutes. Turn chicken, and brush with remaining sauce. Continue grilling 6 to 8 minutes, until chicken juices run clear.

Steps:

• For the chicken: Heat a stove-top grill pan or griddle with cooking spray to medium-high heat. Season both sides of chicken with salt and black pepper and set aside. In a small bowl, combine lime juice, curry powder, turmeric, cumin and olive oil, as needed to loosen mixture. Mix well with a spoon and brush mixture all over both sides of chicken. Place chicken on hot pan and cook 3 to 5 minutes per side, or until cooked through. Remove from heat and place on plate.
• For the dipping sauce: While the chicken is cooking, in a small saucepan, combine coconut milk, peanut butter, lime juice, and sugar. Set pan over medium heat and bring to a simmer, about 5 minutes. Remove from heat.
• Serve 4 of the chicken breast halves with all of the peanut sauce. Reserve remaining chicken for Pastilla, if desired.

Steps:

• Place chicken in a plastic Ziplock bag or a glass pan.
• In a bowl, whisk together the peanut butter, soy sauce, lemon juice, vinegar, brown sugar, garlic powder, red pepper flakes and ginger. Pour this marinade over chicken.
• Chill and allow the chicken to marinate for 6 - 8 hours, or up to 24 hours.
• Lightly oil grill.
• Grill marinated chicken (discarding marinade) for 6-8 minutes per side or until done.
• Serve sprinkled with chopped green onions, if desired.

Steps:

• WASH, trim and pound chicken to flatten to a consistent thickness.
• MIX brown sugar, peanut butter, oil, soy sauce, lime juice, garlic, cayenne pepper and salt in a small bowl to make marinade.
• PLACE chicken in a shallow dish (or food storage bag). Cover with marinade. Marinate 1 hour at room temperature or as long as overnight in refrigerator.
• When ready to cook: HEAT grill. Combine peanut butter, coconut milk, lime juice, soy sauce, dark brown sugar, ginger, garlic and cayenne in a heavy saucepan to make peanut sauce. Cook over medium heat, stirring constantly, about 15 minutes or until thickened. Whisk in chicken stock and cream. Cook 1 minute more, whisking. Keep warm while grilling chicken.
• REMOVE chicken from marinade and place on hot grill. Grill 4 to 6 minutes on each side, turning only once, until browned and no longer pink in center.
• SPOON peanut sauce over hot chicken and sprinkle with cilantro.

Steps:

• Coat grill rack with nonstick cooking spay. Preheat grill to medium.
• In a small bowl stir together peanut butter, lime juice, soy sauce, garlic, curry powder and ground red pepper.
• Place chicken breats on grill rack. Brush with half the peanut butter mixture. Grill 6 minutes; turn and brush with remaining sauce. Grill 6 to 7 minutes more or until chicken is no longer pink.

Steps:

• Combine oil, soy sauce, peanut butter, sherry, garlic and crushed red pepper flakes in a small bowl, whisking until smooth.
• Place chicken breasts in a plastic zip lock bag and add peanut mixture, tossing to coat.
• Refrigerate 8 hours or overnight.
• Preheat grill to medium hot.
• Remove the chicken breasts from the marinade; throw away the marinade.
• Grill chicken breasts 5-7 minutes on each side or until done.

Steps:

• Preheat grill for high heat.
• In a bowl, mix the peanut butter, lime juice, soy sauce, garlic, curry powder, and cayenne pepper.
• Lightly oil the grill grate. Place chicken on grate, and brush with 1/2 the sauce. Grill 6 to 8 minutes. Turn chicken, and brush with remaining sauce. Continue grilling 6 to 8 minutes, until chicken juices run clear.

Steps:

• Combine all ingredients (except chicken), if mixture is too thick, keep adding hot water until mixture is similar to cream.
• Reserve 1/2 cup of marinade mixture for basting while grilling.
• Place remaining marinade in zip loc bag, add chicken pieces, squish to combine, marinate for 2-3 hours
• Heat grill, lightly oil grates, place chicken on grate and brush with reserved peanutbutter mixture while grilling. Grill until juices run clear.(about 30 min).
• Serve with rice or potatoes.

Steps:

• Place zucchini on an oiled grill rack over medium heat; grill, covered, until tender, 3-4 minutes per side. Sprinkle with salt and pepper., In a small saucepan, whisk together first seven topping ingredients; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 2-3 minutes, stirring occasionally. Stir in chicken and onion; heat through., To serve, top zucchini slices with chicken mixture. Sprinkle with carrot and cilantro.

Steps:

• Preheat grill to medium.
• In a small bowl stir together all the ingredients except the chicken.
• Place the chicken on the grill and brush with half the mixture.
• Grill about 6 minutes; turn and brush with remaining sauce; grill 6-7 minutes more or until chicken is no longer pink (170 degrees F.).