Chicken kebabs cooked on the barbecue are given a bright and zesty Thai flavour with this marinade of peanut butter, chilli paste, vinegar, garlic, ginger and cayenne.
Used different ingredients. It was really easy to make and boyfriend loved it. I also subsituted seasame oil for vegetable oil for a little more asian flavour. I suggest holding some of the sauce on the side for dipping! - 29 Sep 2008
Used different ingredients. WOW. I have never seen my husband eat so fast. Then he started to eye my plate. You bet I'm keeping this one handy. My edits - 3x the chilli paste, low sodium soy sauce (next time I'll cut that in half), no oil or ground pepper, and the garlic was in the chilli paste so I left that off. I also added some curry. ADDITIONAL COMMENTS... I have made this quite a few times now and I must revise my above edits. I don't use the chilli paste anymore as I realized that was what was making the dish so salty. Now I just add plenty of ground red pepper. I no longer bother with the curry powder either. I also like to make extra peanut sauce, thin it with water and add it to veggies towards the end. I like to stir fry onion, asparagus, mushrooms and peppers. Then I just put the chicken on top and serve. So good I'm getting hungry!! - 29 Sep 2008
Something else. This recipe wasn't quite what I was expecting but it was very good all the same. Here is how I did mine. First of all I trimmed the fat from my chicken breasts (I used the whole breasts) and pierced them several times with a fork. I them placed them in a ziploc bag with the sauce and marinated them for 4 hours. I baked them on a rack in a shallow foil-lined pan at 180 degrees for 45 minutes and then broiled them about 15cm from the heat for another 10 minutes, turning once. This set the sauce on them and gave them a very nice appearance. Oh, I almost forgot, I also mixed up a separate batch of the marinade and used it to baste with while baking. They were very moist and fork tender. Can't wait to try them in summer when I can barbecue them over some wood and get the flavour of the wood smoke in them! - 29 Sep 2008