Publisher Photo
Publisher Photo
A neighbor gave me this recipe, and at first I was skeptical to see peanut butter as an ingredient. But folks can't resist these specially seasoned skewers.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 15 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 15 min.

Ingredients

  • 12 wooden skewers (10 inches)
  • 1/2 cup chunky peanut butter
  • 1/2 cup vegetable oil
  • 1/4 cup white wine vinegar
  • 1/4 cup soy sauce
  • 1/4 cup lemon juice
  • 1 tablespoon brown sugar
  • 2 teaspoons chili powder or crushed red pepper flakes
  • 2 teaspoons ground ginger
  • 2 garlic cloves
  • 2 pounds boneless skinless chicken breasts
  • 12 green onions

Directions

Soak skewers in water. Meanwhile, combine the next nine ingredients in a blender or food processor. Blend until smooth, adding a few drops of water if mixture is too thick. Pour into a large resealable plastic bag. Cut chicken into 1-in.-wide strips; add to bag. Close bag and refrigerate for at least 2 hours. Trim 3 in. of green off tops of each onion; cut remaining onion in half. Thread one piece of onion on each skewer. Drain chicken, discarding marinade. Thread two to three strips of chicken on each skewer end with another piece of onion. Grill, uncovered, over medium-low coals, turning every 3-5 minutes, for 15-20 minutes or until juices run clear. Yield: 6-8 servings.
Originally published as Peanut Butter Chicken Skewers in Country Chicken Cookbook 1995, p95

  • 12 wooden skewers (10 inches)
  • 1/2 cup chunky peanut butter
  • 1/2 cup vegetable oil
  • 1/4 cup white wine vinegar
  • 1/4 cup soy sauce
  • 1/4 cup lemon juice
  • 1 tablespoon brown sugar
  • 2 teaspoons chili powder or crushed red pepper flakes
  • 2 teaspoons ground ginger
  • 2 garlic cloves
  • 2 pounds boneless skinless chicken breasts
  • 12 green onions
  1. Soak skewers in water. Meanwhile, combine the next nine ingredients in a blender or food processor. Blend until smooth, adding a few drops of water if mixture is too thick. Pour into a large resealable plastic bag. Cut chicken into 1-in.-wide strips; add to bag. Close bag and refrigerate for at least 2 hours. Trim 3 in. of green off tops of each onion; cut remaining onion in half. Thread one piece of onion on each skewer. Drain chicken, discarding marinade. Thread two to three strips of chicken on each skewer end with another piece of onion. Grill, uncovered, over medium-low coals, turning every 3-5 minutes, for 15-20 minutes or until juices run clear. Yield: 6-8 servings.
Originally published as Peanut Butter Chicken Skewers in Country Chicken Cookbook 1995, p95

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPeanut Chicken Satay

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review