a delicious, spicy peanut butter marinade in the style of Asia. works great with both beef and chicken. enough marinade to cover two to three pounds of meat.
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 8 |
Ingredients
- ½ cup hot water
- ½ cup creamy peanut butter
- ¼ cup chile paste
- ¼ cup soy sauce
- 2 tablespoons vegetable oil
- 2 tablespoons white vinegar
- 4 cloves garlic, minced
- 2 teaspoons grated fresh ginger root
- ¼ teaspoon ground red pepper
Instructions
- In a large bowl, gradually stir hot water into peanut butter. Stir in chile paste, soy sauce, oil, vinegar, garlic, ginger, and ground red pepper.
- Pour marinade into a resealable plastic bag. Add 2 to 3 pounds meat, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight. Remove meat from the marinade and shake off excess. Discard the remaining marinade. Cook meat as desired.
Reviews
I really loved this. I doubled the recipe so I could have some to marinate my chicken in and some left to pour over my stirfry. I stirfried the chicken instead of grilling. You just have to be careful not to burn it because of the sugar content. I removed the chicken from the frying pan after cooking and stirfried my veggies, then added the chicken and the reserved marinade at the last minute before serving with coconut rice.
This really is the best Asian style marinade. The first time I used the recipe was 2004 according to notes on my printed copy – when there were only 3 ratings and 3 reviews! It’s really a keeper! And I can say that truly because it’s one of the recipes I managed to salvage from my recipe notebook that was flooded in 2013. I’m just getting around to making sure all the recipes I saved on paper are now in my computer. Glad it was first on the Allrecipes page today when I was looking for it!
This is a new favorite — easy to prepare and just the right amount of heat. We prepared the full marinade recipe for half the amount of chicken, saving half the marinade for a dipping sauce. We also saved a little leftover grilled chicken in the remaining clean marinade and it made for an amazing leftover as it soaked up even more flavor. I’m tempted to always wait to eat this going forward so the chicken can marinate in the sauce both raw and cooked.
Not a lot of peanut flavor. But still great!
I used Chunky Peanut butter and it had the same result. I also cooked it in a skillet and added spinach. It was really good.
It was a really interesting twist on chicken. It tasted great on my salad. Bonus, it smelled amazing while cooking
This is the peanut sauce I make at least once a month. The only change I made was to put in one Tbl of vegetable oil and one of sesame oil. And instead of white vinegar I used rice vinegar. Use it with chicken or as an Asian dip for appetizers. Yum!
Everyone in my family lived this chicken. I did not put on skewers, and it grilled just fine. I paired with brown rice and some onion, bell pepper, and zucchini with a little salt and oil in a foil pouch on the grill. Can’t wait to make it again.
Out of this world delicious! Used on chicken quarters and baked in the oven. We were bummed when we ran out of chicken at dinner. Husband ate his, then ate the rest of mine when I was too full to finish!
I absolutely loved this. I didn’t add the red pepper (cayenne) because the chili sauce I used was a really hot sambal oelek, and when I tasted the marinade after mixing it tasted quite spicy. After sitting overnight, however, I found the heat had mellowed quite a bit. Next time I think I’ll add more of the chili sauce. Instead of skewering and cooking on a grill, I cooked the chicken under the broiler. That gave a nice char. This is a winner for sure.
So easy and satisfying even without an added starch (rice, et al). Has become a staple in my low carb eating plan. It’s freezable and excellent reheated. Thank you so much for sharing this recipe!
Excellent and tasty chicken! Will make this again for sure.
Not enough flavor. Didn’t soak into wings even though I marinaded overnite.
Pretty good. I didn’t have time to marinade overnight, so my chicken got about 4 hours in the marinade. I left the skinless, boneless chicken breasts whole. I replaced the ground red pepper with black pepper. Chicken was tender and flavorful.
This was great! Thinned it a bit to use as a marinade and then sauce for a Thai style chicken stir fry. By chile sauce, I assumed the author meant Asian style hot chile sauce. Marinated for about 6 hours, stir fried, thinned the sauce with a bit of water near the end. Served on rice noodles with julienned carrots, cucumbers, and blanched bean sprouts.
My teenage son HATES chicken and adamantly refuses to eat it. But once he smelled this he decided to try it. Ended up eating two skewers and insisted I make it again. Soon!!! This is a DEFINITE keeper in our house!
This is now our new Friday night dinner recipe. Oh so good with wild rice. TY for recipe.
I love this recipe!!
Red pepper tends to overpower food for my pallet, so I substituted a little extra chili paste. I also forgot the fresh garlic at the store, so I used garlic powder instead. It was still fantastic. Served it for a weekly lunch with friends and everyone raved about it. Midway through the meal, the discussion turned to different uses for peanut-ginger chicken “the next time.”
I totally agree with Susiejohnson! My husband did the exact same thing. We loved the spice and sweetness in the marinade. We cooked the beef wok style and paired it with steamed white rice. Thanks for sharing!
Made this for chicken quarters that I baked in the oven and it came out fantastically. Skipped the chile paste and ginger root and added a bit more garlic and red pepper to taste. The family loved it, especially aside sticky rice and a bit of stir fry. Thanks!