BBQ peanut chicken
What do you need:
- 3 boneless, skinless chicken breast halves, cut into 1/4-inch strips
- 1 garlic clove, minced
- 1/2 cup peanut butter
- 2 tablespoons of olive oil
- 2 tablespoons of low sodium soy sauce
- 2 tablespoons of lime juice
- 1 teaspoon of sugar
- 1/2 teaspoon grated ginger
- 1/4 teaspoon crushed red pepper flakes
- Salt and pepper
To prepare the sauce, combine the garlic, peanut butter, soy sauce, lime juice, ginger and red pepper flakes in a blender and blend until smooth. Put aside. Thread the chicken onto 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 grilled steak with lime peanut sauce
What do you need:
- 1/2 kilogram of flank steak, trimmed
- 1/4 cup chopped cilantro
- 3 tablespoons of lime juice
- 2 tablespoons of water
- 1 tablespoon minced garlic
- 1 tablespoon of grated ginger
- 1 tablespoon of low sodium soy sauce
- 1 tablespoon of fish sauce
- 1 tablespoon of peanut butter
- 5 teaspoons of sugar, divided
- 1/2 teaspoon crushed red pepper
In a large resealable plastic bag, mix together the cilantro, garlic, ginger, soy sauce, fish sauce and 1 tbsp of sugar. Place beef in bag and shake to coat with mixture. Let stand for at least 30 minutes. Remove meat from marinade (reserve marinade) and cook on a preheated grill over medium-high heat for 4 to 5 minutes per side, or until desired doneness. Drizzle with the reserved marinade during cooking. When cool, slice into thin strips. To make the dip, combine the lime juice, peanut butter and water in a bowl and serve with the steak.
Peanut and coconut shrimp brochettes
What do you need:
- 3/4 kg jumbo shrimps, peeled and deveined
For the marinade
- 1 red pepper, cut into 1/2-inch pieces
- 1 garlic clove, minced
- 1 serrano pepper, seeded and thinly sliced
- 3 tablespoons of water
- 2 tablespoons of soy sauce
- 1 tablespoon minced ginger
For the sauce
- 1/3 cup light coconut milk
- 1/4 cup chopped cilantro
- 3 tablespoons of peanut butter
- 1 tablespoon of lime juice
- 2 teaspoons of sugar
- Lime wedges for garnish
To make the sauce, combine the coconut milk, cilantro, peanut butter, lime juice and sugar in a blender and mix until smooth. Put aside. Combine the red pepper, garlic, chili, water, soy sauce and ginger in a bowl and place the shrimp in the mixture. Stir to coat. Cover and refrigerate for at least 1 hour. When ready, throw in 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 grill recipes will appeal even to those who aren't peanut butter fans!