BBQ Peanut Butter Chicken
A bold fusion of creamy peanut butter and tangy soy-lemon marinade, BBQ Peanut Butter Chicken brings nutty depth to grilled chicken. Packed with protein and global flavors, it’s ideal for adventurous eaters and easy to prepare.
Equipment
- 1 Grill Gas or charcoal, preheated
- 1 Blender For smooth marinade
- 1 Plastic bag Or shallow dish for marinating
- 1 Tongs For turning grilled chicken
Ingredients
- 1 cup Natural Peanut Butter Preferably SMUCKER'S® Natural
- 1/4 cup Soy Sauce Low-sodium, naturally brewed
- 1/4 cup White Wine Vinegar Pure, no added flavors
- 1/4 cup Lemon Juice Freshly squeezed
- 6 cloves Garlic Chopped
- 1 tsp Red Pepper Flakes Adjust to taste
- 2 tsp Ginger Finely chopped
- 2.5 pounds Chicken Breasts ((boneless) Cut into 1.5-inch strips
- 1 cup up to Water Optional, to thin the marinade
Instructions
- In a blender, combine peanut butter, soy sauce, white wine vinegar, lemon juice, garlic, red pepper flakes, and ginger. Blend until smooth. Add water gradually to thin if needed. Reserve 1/4 cup marinade for basting (optional).
- Add chicken strips to a large plastic bag or dish and coat with marinade. Cover and refrigerate for 2 hours.
- Set grill to medium-high heat (around 400°F / 200°C). Oil the grates lightly to prevent sticking.
- Remove excess marinade and grill the chicken strips for 6–8 minutes, flipping once, until fully cooked (internal temp 165°F / 74°C). Optionally baste early with reserved marinade.
- Remove from grill and rest for 3–5 minutes. Garnish with chopped peanuts or herbs if desired. Serve hot.
Notes
- Serve with jasmine rice and stir-fried vegetables for an Asian-style meal, or use as a salad topper with mixed greens and mango.
- Variations: Add sriracha for spice, use coconut milk for a creamy twist, or substitute sunflower seed butter for a nut-free version.
- Beverage Pairings: Ginger ale, coconut water, or a dry Riesling complement the flavors.
- Storage: Refrigerate cooked chicken for 3–4 days or freeze for up to 9 months.