Peanut and Ginger Marinated Chicken Kebabs

19saves
8hours20min


104 people made this

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.

Athenia Prickett

Ingredients
Serves: 8 

  • 1/2 cup hot water
  • 155g smooth peanut butter
  • 4 tablespoons chilli paste
  • 4 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 2 tablespoons distilled cider vinegar
  • 4 cloves garlic, finely chopped
  • 2 teaspoons grated ginger
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 kg skinless, boneless chicken breast fillets, diced

Directions
Preparation:8hours  ›  Cook:20min  ›  Ready in:8hours20min 

  1. In a large bowl, gradually stir hot water into peanut butter. Stir in chilli paste, soy sauce, oil, vinegar, garlic, ginger and cayenne pepper. Place chicken in marinade and turn to coat evenly. Cover and refrigerate overnight, turning occasionally.
  2. Preheat barbecue for medium heat, and lightly oil cooking grate. Thread chicken pieces on to skewers, discarding marinade.
  3. Cook chicken 8 to 10 minutes each side, or until no longer pink and juices run clear.

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Reviews (5)

cookingfool
by
0

Used different ingredients. This was a big hit! I didn't have ginger so added a little extra garlic and was very tasty. I served it with white rice and carmelized onions. Definitely will make this again! - 29 Sep 2008

SP705
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0

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

TOMMYV007
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0

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

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