BBQ Chicken with Peanuts
What do you need:
- 3 boneless, skinless chicken breast halves, cut into 1/4-inch strips
- 1 clove garlic, minced
- 1/2 cup peanut butter
- 2 tablespoons olive oil
- 2 tablespoons low sodium soy sauce
- 2 tablespoons lime juice
- 1 teaspoon of sugar
- 1/2 teaspoon grated ginger
- 1/4 teaspoon crushed red pepper flakes
- Salt and pepper
To make the sauce, combine the garlic, peanut butter, soy sauce, lime juice, ginger, and red pepper flakes in a blender and blend until smooth. Set aside. Thread the chicken onto the skewers. Brush with olive oil and sprinkle with salt and pepper. Cook on a preheated grill over medium high heat for 2 to 3 minutes per side or until cooked through. Serve topped with peanut sauce or on the side.
Asian-Style Grilled Steak with Peanut Lime Sauce
What do you need:
- 1/2 kilo skirt steak, trimmed
- 1/4 cup cilantro, chopped
- 3 tablespoons lime juice
- 2 tablespoons of water
- 1 tablespoon minced garlic
- 1 tablespoon of grated ginger
- 1 tablespoon low sodium soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon peanut butter
- 5 teaspoons sugar, divided
- 1/2 teaspoon crushed red pepper
In a large resealable plastic bag, combine the cilantro, garlic, ginger, soy sauce, fish sauce, and 1 tablespoon of sugar. Place the meat in the bag and shake to coat with the mixture. Let stand for at least 30 minutes. Remove the meat from the marinade (reserve the marinade) and cook on a preheated grill over medium high heat for 4 to 5 minutes per side or until done. Drizzle with reserved marinade while cooking. When cool, cut into thin strips. To make the sauce, combine the lemon juice, peanut butter, and water in a bowl and serve with the steak.
Coconut Shrimp Skewers with Peanuts
What do you need:
- 3/4 kilogram jumbo shrimp, peeled and deveined
For the marinade
- 1 red bell pepper, cut into 1/2-inch pieces
- 1 clove garlic, minced
- 1 serrano pepper, seeded and minced
- 3 tablespoons of water
- 2 tablespoons soy sauce
- 1 tablespoon minced ginger
For the sauce
- 1/3 cup light coconut milk
- 1/4 cup cilantro, chopped
- 3 tablespoons peanut butter
- 1 tablespoon lime juice
- 2 teaspoons of sugar
- Lime slices for garnish
To make the sauce, combine the coconut milk, cilantro, peanut butter, lemon juice, and sugar in a blender and blend until smooth. Set aside. Combine the red pepper, garlic, chili, water, soy sauce, and ginger in a bowl and place the shrimp in the mixture. Toss to coat. Cover and refrigerate for at least 1 hour. When done, discard the marinade and cook the shrimp on a preheated grill over medium high heat until cooked through. Serve with peanut sauce and garnish with lime wedges.
These peanut butter recipes for the grill will appeal to even those who are not fans of peanut butter!