June 11, 2013

peanut ginger chicken

grilling season is my favorite. i have a hubster that loves to grill, and does a fine job, i might add. it is easy. i whip up a marinade the day before and boom dinner is halfway done. but i mostly love grilling because it means less dishes. i’ve come a long ways from when i was little and would only eat hot dogs from the microwave. even when we went camping. (can you really count it as camping when you’ve got a microwave in the camper?)

i am a sucker for peanut butter. usually, i just eat it with a spoon… from the jar and never really imagined it in a marinade. but it is very tasty. you should give this recipe a try. and definitely make the salsa to go with it!

adapted from: better homes and gardens all-time favorites cookbook, volume 2

1/2 c boiling water
1/2 c creamy peanut butter
1/2 c bottled chili sauce
3 tbsp soy sauce
2 tbsp cooking oil
2 tbsp vinegar
4 tsp minced garlic
2 tbsp grated ginger
1/4 tsp cayenne pepper
chicken (i used 1 lbs of breasts, feel free to use 2 lbs of thighs)

for the marinade, in a large bowl, stir the boiling water into the peanut butter. it will have a stiff consistency at first, but then smooth out. stir in the chili sauce, soy sauce, cooking oil, vinegar, garlic, ginger and cayenne pepper. allow to cool. separate some of the marinade out for dipping later. then place your chicken in the marinade. cover and allow to marinate for 12-24 hours.
grill the chicken. (tom uses a handy dandy thermometer to make sure the meat is cooked throughly.) ask him if you need to know the nitty gritty of how long it takes or at what temp. 😀
serve with peach salsa and hot rice. i used wild long grain rice.