Barbecued Peanut Chicken Breasts
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Barbecued Peanut Chicken Breasts

  • 4.5 7
  • 186
    saves
  • 25min

This is a great chicken recipe to cook on the BBQ, it reminds me of a chicken satay but by keeping the breast whole it is far more juicy and tender.

CHANDRA6

Ingredients

Serves: 4 

  • 2 tablespoons peanut butter
  • 1 tablespoon fresh lime juice
  • 2 teaspoons soy sauce
  • 1 clove garlic, diced
  • 1/3 teaspoon curry powder
  • 1 dash ground cayenne pepper
  • 4 skinless, boneless chicken breast fillets

Directions

Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Preheat barbecue for high heat.
  2. In a bowl, mix the peanut butter, lime juice, soy sauce, garlic, curry powder and cayenne pepper.
  3. Lightly oil the BBQ hotplate. Add chicken and brush with 1/2 the sauce. Cook for 6 to 10 minutes. Turn chicken and brush with remaining sauce. Continue cooking further 6 to 10 minutes until chicken juices run clear.

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Reviews (13)

8
by LAURILAN

Altered ingredient amounts. I've make this minus the curry, (can't seem to acquire a taste for that) Make double (or triple) sauce, warm it up and serve it over some kind of asian noodles pad tai style... or linguini or angel hair. A sprinkling of finely chopped green onions is a good add in. Thinning out the sauce with a little chicken stock if it's too thick. I prefer using the crunchy peanut butter or I've also topped it with chopoped peanuts. My peanut butter lovin' 4 year old eats it up. - 29 Sep 2008

4

Wasn't too bad. I found though that brushing the chicken with the sauce before it was cooked through just made the sauce burn. I think it would work better to cook the chicken first and then add the sauce at the end more like a glaze. It tastes good though. - 22 Oct 2009

4
by ADRIENE LIMA

Altered ingredient amounts. The sauce is VERY thick. I added another tbsp of soy sauce plus some water to thin it out enough to baste the chicken. What a different cooking method makes! The first time I made this, I baked it and it came out pretty good. Recently, I followed the recipe and grilled it. The grill roasts the peanut butter and gives it a carmelised flavour that baking just cannot replicate. While the chicken was grilling, I made a douple recipe of the sauce, added 1 1/2 tsp sugar and more water, and brought it to a boil in a sauce pan. I served the chicken over whole wheat pasta and topped with the extra sauce. - 29 Sep 2008

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