Peanut Butter Chicken Marinade Recipe

Grilled Peanut Butter Chicken

It’s grilling season! Time to get out your much-loved peanut butter and fire up or dust off your grill because I have a tasty marinade for chicken. Aren’t you tired of the same old marinade and barbecue sauces? This has the same basic ingredients you would use to make a marinade or sauce but delivers on flavor from the peanut butter. It’s a subtle but nice flavor among the apple cider vinegar, soy sauce, brown sugar, garlic and mint.

I’m bringing this to Peanut Butter Boy’s Barbecue for his Great Peanut Butter exhibition #6.

The Great PB Exhibition

I was busy frying up tempura green beans with a chile, garlic, and sesame aioli and left my chicken on the grill just a wee bit too long. But I do love that crispy char.

Grilled Peanut Butter Chicken & Tempura String Beans

Peanut Butter Chicken Marinade
(by Reeni)

For 1-1 and 1/2 pounds of chicken

3/4 cup smooth peanut butter
2/3 cup of apple cider vinegar
2/3 cup of vegetable/canola oil
2 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon fresh mint, chopped or 1 teaspoon dry
1 teaspoon ground black pepper
3/4 teaspoons salt
1/4 teaspoon Cayenne
2 cloves of garlic, minced

Whisk well in a large bowl until the mixture resembles a creamy peanut butter.

Using a mallet pound out your chicken breasts between two layers of saran wrap to your desired thickness.

You can use a large ziploc bag to marinade or stick the chicken right in the bowl. Cover and refrigerate. The longer you can marinate, the better.

Baste with sauce while grilling, discard leftover sauce.

Printable Recipe

Grilled Peanut Butter Chicken

Blue Cheese, Cranberry and Pecan Salad with Grilled Chicken and Honey Mustard Dressing

Red, White & Bleu

This recipe is a recreation of one of my favorite salads from my favorite diner! It is packed with blue cheese, pecans, dried cranberries and topped with grilled chicken. The creamiest, most-delicious, homemade honey mustard you can imagine is drizzled over top.

The textures and different flavors in this salad make it so fun to eat. My taste buds are totally addicted to tart and sweet flavor pairs. I love dried cranberries! They take on a whole new life compared to fresh ones. They are sweeter, less tart and the contrast between them and the bite from the blue cheese is off the flavor charts. Soft, savory, sweet, smoky, salty, crunchy, chewy, creamy, crisp, tangy, tender and juicy; this salad has it all!

It is the most perfect warm weather dinner salad. You can throw the chicken on the grill and have the dressing and salad assembled in the time it takes to cook. And it is nothing short of sublime! Light yet filling and completely addicting!

100_6935 (Small)

The great thing about this salad is you can make it for one or for a crowd. You can adjust how big or how little you want the salad to be. That’s why I haven’t included measurements for the salad fixin’s. But be on the generous side. They really make the salad.

Red, White and Blue Grilled Chicken Salad
(by Reeni)

For the salad

Chicken breast, boneless, skinless
Romaine hearts, chopped
Dried Cranberries
Pecans or Walnuts
Blue Cheese, crumbled

For the dressing*

2 tablespoons Dijon Mustard
3 tablespoons Honey
2 teaspoons Rice Vinegar
Salt and pepper
Mayonnaise (optional)

1. Pound out your chicken breasts between saran wrap using a mallet to your own desired thickness. Season well with salt and pepper. Grill until cooked through.

2. Meanwhile toast the pecans or walnuts in a dry saute pan for about five to seven minutes on low tossing a few times.

3. In a food processor emulsify the mustard, honey and vinegar. Taste and adjust to your liking by adding more honey or more mustard. If too thick thin with a little more vinegar. Season with salt and pepper. For a creamy dressing add a teaspoon or two of mayonnaise. I save my empty honey bear bottles for storing my home-made dressings in. *For creamy honey-mustard in a pinch mix equal parts Ranch dressing and honey mustard.

4. Assemble your salad, start with the romaine and top with generous amounts of cranberries, walnuts and bleu cheese. Drizzle with honey-mustard and top with the grilled chicken.

Printable Recipe

Red, White & Bleu Salad

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Tyler’s Asian Chicken Salad with Teriyaki Sauce

Asian Chicken Salad

For Tyler Florence Fridays this week I made his Asian Chicken Salad. Seared chicken breast with a gorgeous Teriyaki glaze of ginger, honey, toasty sesame seeds, and soy sauce served on a bed of grilled romaine. The grilled romaine was my twist on the recipe. Tyler serves his on raw zucchini, I added cucumber slices instead. When I was glazing the chicken as it cooked little drizzles were running down the side and caramelizing in the pan. I didn’t want that tasty caramel to go to waste. So, in another twist I added the rest of the glaze to the pan and lifted those tasty tidbits off the bottom. The result was a gelatinous glaze, with deep, rich flavors; slightly sweet with a hint of ginger and the very distinct soy flavor. What I really like about it was that the soy sauce wasn’t overwhelming; the sauce had a nice balance to it. The chicken was tender and juicy, the grilled romaine had a nice smoky flavor and the cucumbers added a nice, cool crunch. It made a really tasty, satisfying lunch for me today.

This is quick and fail-proof to cook and the recipe can be easily doubled or tripled.

Asian Chicken Salad

Crispy Asian Chicken Salad
(adapted from Tyler Florence Stirring the Pot, page 233)
(Serves 2)
1 1/2 inch piece ginger, peeled and grated
1 tablespoon toasted sesame seeds
1 tablespoon toasted sesame oil
1 tablespoon honey
2 tablespoons reduced-sodium soy sauce
For the Chicken:
extra-virgin olive oil
1 large boneless chicken breast (skin on), halved (mine was skinless)
and pounded thin
For the salad:
Cucumber slices
Hearts of Romaine, lightly grilled
1/4 bunch fresh cilantro, for garnish
For the glaze combine the ginger, sesame seeds, sesame oil, honey, and soy sauce in a small bowl and whisk to mix. Set aside.
In a large saute pan heat a 2-count of olive oil (about 2 tablespoons) over medium heat. Season the chicken on both sides with salt and pepper. Place the breasts (skin
sides down) in the pan and sear for 3 to 5 minutes, until golden. Turn the breasts over and using a pastry brush liberally brush the glaze on top of the skin. At this point Tyler puts his in the oven to finish* but I let mine cook through right in the pan. Let cook for a few minutes, flip again and baste. When cooked through remove from the chicken from the pan. Add the rest of the glaze and bring just to a simmer while whisking, remove from heat.
*To finish in the oven: place the whole pan in the preheated oven and roast for 7 to 10 minutes, until chicken juices run clear (180f). Baste with glaze throughout cooking so the breast remains moist and tender. Let chicken stand until ready to serve the salad, then slice chicken.
Arrange romaine on a plate and top with sliced chicken breast. Add cucumber to plate and give it all a liberal dose of the glaze.

Grilled Romaine

If you would like to join TFF you can read about all the details on the Tyler Florence Fridays site.

Asian Chicken Salad

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Bacon Pecan Crusted Chicken with Maple Honey Mustard

Bacon & Pecan Crusted Chicken

This is a unique recipe for Chicken with a Pecan, Bacon and Panko crust. Pecans and cooked bacon are chopped up in the food processor and mixed with panko. A delicious maple syrup mustard sauce is drizzled over top for serving. It has elements of sweet and salty that I love.

Sometimes I get ‘stuck’ in a chicken rut because I eat it so often. It’s a never-ending quest to come up with new recipes. Bacon is a known flavor miracle worker and can make just about anything taste better, except maybe an old shoe.

This would make a wonderful dinner salad over a bed of greens with a honey-mustard vinaigrette drizzled over the top.

Bacon & Pecan Crusted Chicken

Bacon & Pecan Crusted Chicken w/ Maple Honey Mustard
(by Reeni)
8 slices bacon
1 and 1/2 pounds Chicken Breast, skinless and boneless
1/2 cup pecans
1/2 cup panko crumbs
Sea salt and fresh cracked pepper
2 eggs, beaten
1/4 cup maple syrup
1/4 cup dijon mustard
1 teaspoon Worcestershire
2 tablespoons mayonnaise
Cook the bacon until crispy. Drain on paper towels and let cool. Rough chop.
Preheat oven to 400 degrees.
Cover your chicken with saran wrap and pound to an even thickness (1/2″) using a meat mallet(or a skillet). Season with salt and pepper.
Coarsely chop the pecans and bacon in a food processor. Add the panko, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Pulse once or twice to incorporate the panko.
Place your crumb mixture into a shallow dish, and your beaten eggs in another.
Dunk your chicken in the egg and then dredge with the pecan mixture. Press it on by hand if needed.
Place in a large baking pan and bake until cooked through and juices run clear. About 20-25 minutes depending on the size of your chicken breasts.
Serve with maple honey mustard.
Maple Honey Mustard sauce
2 tablespoons maple syrup
2 tablespoons honey
1/4 cup Dijon mustard
1 teaspoon Worcestershire
2 tablespoons mayonnaise(optional)
Whisk everything together in a small bowl. If you want a creamier, richer sauce add the mayonnaise. Taste and add more honey or mustard if desired.

Bacon & Pecan Crusted Chicken

Kung Pao Chicken: Spicy Chicken with Peanuts

Kung Pao Chicken

I love Chinese food! What I don’t love is the inconsistent food I get from my favorite Chinese restaurant.  The food has always spot on in the past but lately has been hit-or-miss. So when my Mom made this Kung Pao Chicken recipe out of the book she was reading Why the Chinese Don’t Count Calories I was thrilled!

I have only eaten Kung Pao once or twice before and wasn’t impressed with it. This version is so much better! This I am crazy over.

Kung Pao chicken is a Sichuan classic. If you order this here in America you are most likely getting a dish that has strayed far from the traditional dish. My Mom did an excellent job of staying true to the original recipe. This was positively delicious, sweet and sour with a spicy heat that creeps up on you. That’s the best kind of heat, one that doesn’t overpower your taste buds and allows you to taste the flavors in the food. This is a recipe to rival any Chinese take-out. And will be revisited again and again in our house.

Kung Pao Chicken

Kung Pao Chicken/Gong bao ju ding/Spicy Chicken with Peanuts
(adapted from Why the Chinese Don’t Count Calories by Lorraine Clissold page 109)
For the chicken
2 cups chicken breast
3/4 cup roasted peanuts
2 teaspoon beaten egg or egg white
3 teaspoon corn flour or cornstarch
pinch of salt
1 teaspoon white wine
Supporting vegetables
1 tablespoon spring/green onion(we added extra), cut in 1/2 pieces
3-4 cloves garlic, sliced
4-6 fine slices ginger, each cut into quarters
3-6 dried red chilies, roughly chopped
1 teaspoon Sichuan peppercorns(we used black)
For the sauce mix
2 teaspoon soy sauce
2 teaspoon sugar
3 teaspoon red rice vinegar
1 teaspoon cooking wine
1-2 tablespoon of a 1-2 cornflour and water mix(we used cornstarch)
1-2 tablespoon additional water
salt to taste
1 and 1/2 tablespoon oil
Brown rice, for serving
Cube the chicken breast in small pieces a little bigger than the peanuts. Sprinkle them with salt and wine and mix well with egg/egg white and cornflour. Make sure they are coated but not sloppy.
Mix together the sauce ingredients.
To cook, heat the wok to a high heat, add the oil, swirl around, and fry the chilies and peppercorns for a few minutes until fragrant. Add the chicken, garlic, ginger, and onion.Stir-fry these to allow the flavor to come out, then add the peanuts.
Add the liquid ingredients (stirring first to dissolve the cornflour) and allow it to come to the boil stirring gently. Let the sauce simmer for a few minutes, to thicken, and then add additional liquid until the sauce reaches the desired consistency. Add extra salt to taste, mix well, remove from heat, and serve over rice
if desired.

Kung Pao Chicken