Every now and again, I get a craving for Asian flavors. This chicken marinade really delivered!
I've done the whole "peanut butter grilled chicken" in the past with tasty results. This marinade is similar, yet different. Still delicious. I made a few substitutions to the original recipe and was happy with the results. This marinade will be going on regular dinner rotation at my house. This time I used boneless, skinless chicken breasts, but the next time make this, I am going to use boneless, skinless chicken thighs instead for even juicer chicken!
With summer just days away...why not fire up the grill and give this "different" marinade a try! If you have never tried peanut butter on chicken, oh boy, you are in for a treat!
Grilled Peanut Ginger Chicken
adapted from Allrecipes
Servings - 8 Serving Size - 1-4 oz. chicken breast Points Plus per serving* - 9 Points+
Calories - 338, Total Fat - 16.6g, Carb. - 8.6g, Protein - 40.1g, Fiber - 1.1g * (this information includes the marinade and it might be a bit high on the fat, calories and carbs, as you really do use very little of the marinade if you wipe it off the chicken prior to grilling. It is hard to gauge exactly HOW MUCH marinade actually stays on the chicken itself and gets consumed. It is very probable that the actual amounts of fat, calories and carbs is lower than the numbers given above but for the sake of counting....I am leaving it as is)
8-4 oz. boneless, skinless chicken breasts
1/2 cup orange juice
1/2 cup creamy peanut butter
2 TBS chile paste (such as Thai Kitchen Roasted Red Chile Paste)
1/4 cup low sodium soy sauce
2 TBS canola oil
2 TBS unseasoned rice vinegar
4 cloves garlic, minced
1 TBS fresh ginger, minced
1/4 tsp fresh ground black pepper
a sprinkle of red pepper flakes (optional)
1. In a medium bowl or 4-cup glass measure, combine the peanut butter, orange juice, chile paste, soy sauce, oil, rice vinegar, garlic, ginger, black pepper and red pepper flakes (if using).
2. Place chicken breasts in a reclosable zipper bag and pour marinade over the chicken. Seal and place bag in a container and place in refrigerator. Allow chicken to marinade 2 to 4 hours.
3. Heat grill to med-high heat. Remove chicken from marinade, allowing excess to drain off. Place on grill and grill until chicken is done or reaches an internal temperature of 165 degrees F. You can baste chicken with marinade while cooking for more flavor. Discard remaining marinade. (You can also make this chicken indoors with a grill pan, if you like. Just be sure to get as much of the marinade off as possible to avoid the sugar from the orange juice from burning in the pan)
Oh boy. Busy season has approached this household again. I know I have been a bit lagging on blog posts and I apologize for that. I do have so much to blog about. New products to share and new ideas for old ones...but time just hasn't been on my side!
I really think this time of year is traditionally busy for most. Weddings, graduations, parties, showers...on and on. I've begun working once a week for my husband's business and that seems to have screwed up my weekly momentum! haha
Summer weather has just been hard to find around these parts. It shows up for a day or two and then we get a bunch of cool rain. I'm hoping that pattern turns around quickly so I can get out and grill more!! I really do love grilling. I love the way the food tastes. I love the less pans to wash!!
On a sad note, one of my very dear friends lost her home in the recent Black Forest fire in Colorado. So devastating for her and her children. Prayers are welcome for them as they rebuild their lives.