a dessert with quinces! Fresh quinces are placed on top of this cake made with polenta, almond flour, and a dash of orange. The cake is exquisite and delicate and also happens to be gluten-free.
| Prep Time: | 2 hrs 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 2 hrs 40 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 tablespoons creamy peanut butter
- ½ cup soy sauce
- ½ cup lemon or lime juice
- 1 tablespoon brown sugar
- 2 tablespoons curry powder
- 2 cloves garlic, chopped
- 1 teaspoon hot pepper sauce
- 6 skinless, boneless chicken breast halves – cubed
Instructions
- In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.
- Preheat a grill to high heat.
- Weave the chicken onto skewers, then grill for 5 minutes per side.
Nutrition Facts
| Calories | 162 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 1 g |
| Protein | 29 g |
| Saturated Fat | 1 g |
| Sodium | 694 mg |
| Sugars | 2 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe exactly as written. The flavor was great; however, I think the 1/2 cup of lime juice affected the texture of the chicken – we found it to be a bit mushy. Next time I may omit the lime juice in the marinade and just squeeze lime wedges (to taste) on the skewers once pulled off the grill.
This is a great recipe!!!! Perfect for a gathering that requires finger food. The flavor is just right, you’re in for a big treat when you make this dish! The only pain is putting the meat on the skewers. Make sure you allow PLENTY of time to marinate the chicken, and spend the couple of extra pennies on GOOD QUALITY spices…my friend tried to make this recipe after having it at my house, and used “cheaper” spices…she ended up tossing the whole thing
Because the chicken did not get cooked through on the coals I also sauteed it in the rest of the marinade. The marinade was so good I didn’t want to waste it. Delicious!
A big success with my family! Following the advice of others, I doubled the peanut butter and garlic, and reduced the soy sauce by a third. We really loved it and will definitely make again.
Really good. Substituted 1/2 tsp red pepper flakes for the hot sauce and added 2 tbsp minced ginger to round out the flavor profile. Tasted restaurant-quality and will remain in my entertaining lineup.
I marinated chicken for 4 hours,then grilled
I made ths with with a top grade sirloin. Marinated whole steaks, bbq’d and then sliced thin. So tasty we didn’t even need the peanut sauce for dipping. I used red curry paste instead of curry powder.
Delicious & easy.
Loved this recipes. Used natural peanut butter but followed the recipe as provided
My whole family loves this recipe! We used almond butter instead of peanut butter and a low sodium salt sauce. I love to top it with a pumpkin seed sauce with a cilantro garnish. I love the fact that I can make chicken wraps for lunch the next day.
Easiest recipe and it tasted delicious. Kids and adults loved it.
Made no changes, and this recipe has been saved to my favorites for a couple years now… I like to use an easy peanut dipping sauce recipe from Martha Stewart to go with it! Every time I make this, my husband insists on me making it again the next day! I just keep the marinade and throw more chicken in it!
Delicious! Doubled the peanut butter and watered down the soy sauce (1/2 and 1/2) as others have suggested and it was a huge hit at a party! Used the President’s Choice Peanut sauce (from Lablaws in Canada) for dipping.
Omitted the curry spice. It was really good and easy
easy and tasty. some complain the peanut taste doesn’t come through. I used natural peanut butter (no added salt or sugar) and the recipe came out great. after marinating, I threw the whole thing, chicken and sauce, into a pyrex dish and baked it at 350 until a thermometer declared it done. simple and fabulous. thanks for the recipe!
The boys loved it!
These were great! I think I’m going to use more peanut butter next time and less cumin. Just my preference though.
I was impressed. The taste was so great! The chicken was thoroughly cooked & tender. I didn’t change the recipe too much, other than adding a little extra peanut butter & lime juice. My husband & I paired this chicken satay with fresh rolls. It was super yummy.
Delicious!
I changed nothing and we loved it! I thought the recipe was great. Change from the normal boring chicken. I served with cilantro lime rice and naan!
I’m giving this a rating based on how it tasted before I changed it. As others have said, the lemon juice is very overpowering. I followed the recipe exactly except for the omission of the sugar and maybe more garlic. I tasted it and couldn’t believe the excessive sour taste. I added more soy, a lot more peanut butter, probably double the amount of the recipe and still could have used more, and another tablespoon of curry. Still, I thought it was tart. I decided to add the chicken strips anyway. It was marinated about 36 hours or more turning it from time to time. When it was ready, I threaded it on bamboo skewers and grilled it. It didn’t take much time at all to cook trying to keep it still moist and tender and not dry. It was a hit and requested again. I will certainly use less lemon juice the next time.