Grilling Recipes With Peanut Butter

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Peanut BBQ Chicken

What you need:

3 boneless and skinless chicken breast halves, sliced into 1/4-inch strips
1 clove garlic, chopped
1/2 cup peanut butter
2 tbsp olive oil
2 tablespoons low sodium soy sauce
2 tbsp lime juice
1 teaspoon sugar
1/2 tsp grated ginger
1/4 tsp crushed red pepper flakes
Salt and pepper
To prepare the sauce, combine garlic, peanut butter, soy sauce, lime juice, ginger and red pepper flakes in a blender and blend until smooth. Set aside. Thread chicken on skewers. Brush with olive oil and sprinkle with salt and pepper. Cook a skillet over medium high heat for two to three minutes each side or until cooked through. Serve topped with peanut sauce or on the side. Animal Control.
Asian-Style Grilled Steak With Lime-Peanut Sauce

What you need:

1/2 kilogram flank steak, trimmed
1/4 cup chopped cilantro
3 tbsp lime juice
2 tablespoons water
1 tablespoon minced garlic
1 tbsp grated ginger
1 tbsp low sodium soy sauce
1 tablespoon fish sauce
1 tbsp peanut butter
5 teaspoons sugar, divided
1/2 teaspoon crushed red pepper
In a large sealable plastic bag, mix together cilantro, garlic, ginger, soy sauce, fish sauce and 1 tablespoon sugar. Place beef in the bag and shake to coat with mixture. Let stand for at least 30 minutes. Remove meat from marinade (reserve marinade) and cook on a skillet over medium high heat for 4 to 5 minutes each side or to desired doneness. Drizzle with reserved marinade while cooking. When cooled, slice into thin strips. To make the dipping sauce, combine lime juice, peanut butter and water in a bowl and serve with steak.
Coco and Peanut Shrimp Skewers

What you need:

3/4 kilogram jumbo shrimp, peeled and deveined
For the marinade
1 red bell pepper, sliced into 1/2-inch pieces
1 tsp garlic, minced
1 serrano chile, seeded and minced
3 tablespoons water
2 tablespoons soy sauce
1 tbsp minced ginger
For the sauce
1/3 cup light coconut milk
1/4 cup chopped cilantro
3 tablespoons peanut butter
1 tablespoon lime juice
2 tsp sugar
Lime wedges for garnish
To make the sauce, mix coconut milk, cilantro, peanut butter, lime juice and sugar in a blender and blend until smooth. Set aside. Blend red bell pepper, garlic, chile, water, soy sauce and ginger in a bowl and place shrimp in the mix. Toss to coat. Cover and refrigerate for at least 1 hour. When ready, discard marinade and cook shrimp on a pre-heated 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 even to those that aren’t fans of peanut butter!

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