AFRICAN STYLE GRILLED PEANUT BUTTER CHICKEN
Make and share this African Style Grilled Peanut Butter Chicken recipe from Food.com.
Provided by BakinBaby
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients (except chicken), if mixture is too thick, keep adding hot water until mixture is similar to cream.
- Reserve 1/2 cup of marinade mixture for basting while grilling.
- Place remaining marinade in zip loc bag, add chicken pieces, squish to combine, marinate for 2-3 hours
- Heat grill, lightly oil grates, place chicken on grate and brush with reserved peanutbutter mixture while grilling. Grill until juices run clear.(about 30 min).
- Serve with rice or potatoes.
GRILLED PEANUT BUTTER CHICKEN
Make and share this Grilled Peanut Butter Chicken recipe from Food.com.
Provided by Parsley
Categories Chicken Breast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken in a plastic Ziplock bag or a glass pan.
- In a bowl, whisk together the peanut butter, soy sauce, lemon juice, vinegar, brown sugar, garlic powder, red pepper flakes and ginger. Pour this marinade over chicken.
- Chill and allow the chicken to marinate for 6 - 8 hours, or up to 24 hours.
- Lightly oil grill.
- Grill marinated chicken (discarding marinade) for 6-8 minutes per side or until done.
- Serve sprinkled with chopped green onions, if desired.
WEST AFRICAN SPICY PEANUT CHICKEN WINGS
The spicy, savory flavors of chicken mafe, a West African specialty, inspire the sauce that coats these flavorful wings. Frying them twice -- first at a lower temperature and once again at a high one -- creates super-crispy skin. To get a head start on a party, you can fry the wings the first time the day before, freeze the wings overnight, then fry them again just before serving.
Provided by Food Network Kitchen
Categories appetizer
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Spread the wings in a single layer on wire rack set over a rimmed baking sheet and season liberally with salt and pepper. Refrigerate at least 1 hour, or preferably overnight.
- Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer registers 275 degrees F. Working in 2 batches, fry the wings, tossing occasionally, until pale brown and cooked through, about 20 minutes per batch. To test for doneness, lift a wing from the oil and pierce with a paring knife. If there is no resistance they are done. Transfer the wings with a slotted spoon to a clean rack set over a baking sheet and let cool for at least 30 minutes. (Make sure the oil returns to the proper temperature between batches.)
- Meanwhile, make the sauce: Heat 2 tablespoons vegetable oil in a medium pot over medium heat. Add the garlic, onion and chile and cook, stirring occasionally, until soft and lightly golden, about 12 minutes. Add the tomato paste and cook, stirring until lightly caramelized, about 2 minutes. Stir in the peanut butter and bay leaf, then pour in the broth. Bring the mixture to a simmer then cook, stirring often, until it is thickened and slightly reduced, about 8 minutes. Remove the sauce from the heat, discard the bay leaf and stir in the fish sauce. Finely grate the zest of 1 lime into the sauce, then add its juice. Season the sauce with salt and pepper, then pour it into a blender and puree until very smooth. Transfer the sauce to a small saucepan and keep warm.
- Increase the temperature of the frying oil to 425 degrees F. Working in 3 batches, fry the wings again until the skin is golden brown and very crisp, about 3 minutes per batch. Transfer the wings to a large bowl and season each batch with salt while hot. (Make sure the oil returns to the proper temperature between batches.)
- Pour two-thirds of the reserved peanut sauce over the wings and toss to coat evenly. Transfer the wings to a platter and sprinkle with the peanuts. Finely grate the zest of another lime over the wings then cut the remaining limes into wedges. Serve the wings immediately with lime wedges, sliced mango and extra peanut sauce on the side.
AFRICAN PEANUT STEW WITH CHICKEN MEATBALLS
A play on traditional African peanut stew, this version uses chicken meatballs instead of chicken pieces. The earthy notes of peanut butter and sweet potato really make these meatballs sing.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- For the meatballs: Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper.
- Combine the breadcrumbs with the milk in a medium bowl until the crumbs soak up the milk, 3 to 5 minutes. Stir in the ground chicken, onion, garlic, smoked paprika, cumin, egg, 1 1/2 teaspoons salt and a few grinds of black pepper. Use a 2-tablespoon ice cream scoop to form about 20 meatballs and transfer to the prepared baking sheet. Bake until the meatballs are slightly golden on top and just cooked through, about 15 minutes; set aside.
- For the stew: Meanwhile, heat the olive oil in a large pot over medium-high heat. Add the onions and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the ginger, garlic and jalapeno and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until the color looks rusty, about 1 minute. Add the coriander, smoked paprika and cayenne and 1/2 teaspoon salt and cook, stirring, about 30 seconds. Add the sweet potatoes, chicken stock, canned tomatoes and peanut butter and stir to combine. Bring to a boil, reduce to a simmer, cover and cook until the sweet potato is tender, about 30 minutes. Uncover and stir in the meatballs, kale and peanuts; cook for 10 minutes. Taste and season with salt and black pepper. Remove from the heat and stir in the cilantro. Serve with white rice.
PEANUT BUTTER CHICKEN
Make and share this Peanut Butter Chicken recipe from Food.com.
Provided by WildLightning
Categories < 15 Mins
Time 10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse chicken thighs, pat dry. Place the chicken in a plastic bag set in a shallow bowl.
- In a small mixing bowl gradually stir hot water into peanut butter. Stir in chili sauce, soy sauce, the 2 T oil, the 2 T vinegar, garlic, ginger and red pepper.
- Pour marinade over chicken. Seal the bag and turn to coat chicken thighs with marinade. Chill for 12 to 24 hours, turning the bag occasionally.
- In a covered grill arrange medium hot coals around a drip pan. Test for medium hot by placing hand over coals. When hand gets too hot at 3 seconds the temperature is right.
- Remove chicken from marinade. Place chicken on the grill rack over the drip pan but not over the coals. Lower the grill hood. Grill chicken for 35 to 45 minutes or until no pink remains.
- Note: I do not use a drip pan and places the chicken over dead coals, adjacent to the hot coals.
Nutrition Facts : Calories 215.8, Fat 14, SaturatedFat 2.8, Cholesterol 51, Sodium 744.6, Carbohydrate 6, Fiber 1.6, Sugar 2.6, Protein 17.4
PEANUT BUTTER CHICKEN
When I got this recipe from a friend of mine I was a little skeptical. But once you get past the name it is absolutely wonderful. I usually double the recipe because it is a *huge* hit with my husband and kids.
Provided by Laeana
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- In a shallow mixing bowl, mix together mustard, peanut butter, honey and mayo.
- Dip each chicken breast into mayo mixture, then coat in crushed potato chips. Place on cookie sheet sprayed with non-stick cooking spray.
- Bake at 400 degrees for 10 minutes on each side.
Nutrition Facts : Calories 733.2, Fat 43.6, SaturatedFat 5.7, Cholesterol 83.2, Sodium 819.6, Carbohydrate 56.6, Fiber 3.8, Sugar 11.3, Protein 31.7
BBQ PEANUT BUTTER CHICKEN
I found this on the cap of a peanut butter jar. Sounds like it would be good. Prep time is marinade time.
Provided by southern chef in lo
Categories Chicken
Time 2h8m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the marinade 2 hours before your ready to grill.
- Mix all the ingredients except chicken in blender until well mixed. If too thick, you can add up to 1 cup of water to thin out.
- Marinate the chicken for 2 hours.
- Lightly oil a medium hot BBQ grill and place the chicken on the grill for 6-8 minutes.
Nutrition Facts : Calories 717.3, Fat 36.2, SaturatedFat 7.6, Cholesterol 164.6, Sodium 1202.2, Carbohydrate 17.3, Fiber 4.4, Sugar 6.7, Protein 84.1
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