Recipe by WildLightning
Every time we serve this we get requests for the recipe. We make this often and the kids ask for it calling it Peanut Butter Chicken. Marinate the chicken overnight and into the next day. I broil/bake this dish when we can’t grill in the winter. This is the most successful in a series of peanut chicken recipes tried and won a contest with Better Homes and Gardens. Cook time includes marinating time.
Top Review by echo echo
This is terrific. The chicken came out really tender (I was using some organic chicken thighs I had in the freezer) and the peanut butter-chili sauce-ginger combination of flavors is a real taste treat!
- 12 skinless chicken thighs (about 3 lbs)
- 1⁄2 cup hot water
- 1⁄2 cup creamy peanut butter
- 1⁄4 cup chili sauce
- 1⁄4 cup soy sauce
- 2 tablespoons vegetable oil
- 2 tablespoons vinegar
- 4 garlic cloves, minced
- 2 teaspoons grated fresh ginger or 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground red pepper
Directions See How It's Made
- Rinse chicken thighs, pat dry. Place the chicken in a plastic bag set in a shallow bowl.
- In a small mixing bowl gradually stir hot water into peanut butter. Stir in chili sauce, soy sauce, the 2 T oil, the 2 T vinegar, garlic, ginger and red pepper.
- Pour marinade over chicken. Seal the bag and turn to coat chicken thighs with marinade. Chill for 12 to 24 hours, turning the bag occasionally.
- In a covered grill arrange medium hot coals around a drip pan. Test for medium hot by placing hand over coals. When hand gets too hot at 3 seconds the temperature is right.
- Remove chicken from marinade. Place chicken on the grill rack over the drip pan but not over the coals. Lower the grill hood. Grill chicken for 35 to 45 minutes or until no pink remains.
- Note: I do not use a drip pan and places the chicken over dead coals, adjacent to the hot coals.