By The Grill Book
YIELD 6 - 8 servings
This was another staple at Susan Crapo’s lake house in Michigan at Pointe Aux Barques – many, many summer dinner parties here featured this favorite. It is fantastic as a marinade for grilled chicken but also as a dipping sauce for vegetables and on noodles. We generally prepared it for chicken skewers, served with rice or roasted potatoes, sautéed spinach and roasted garlic heads (squeeze the contents of the roasted cloves onto a grilled baguette slice and slather with goat cheese…now that’s living!).
One recipe serves 6-8 – but it can be scaled. We routinely doubled the recipe so we could serve it as a condiment (of course) alongside the skewers and still have some on hand for noodles the next night…this stuff is seriously addictive!
Peanut Chicken dinner party in the Dining Room at PAB
½ c. chunky peanut butter
½ c. peanut oil (don’t sub vegetable or EVOO)
¼ c. white wine vinegar (rice wine vinegar works well too)
¼ c. tamari
¼ c. fresh lemon juice
4 garlic cloves, crushed
8 cilantro sprigs, chopped
1 whole dried chili pepper, minced (or 2 tsp. dried red pepper flakes)
1 T. chopped fresh ginger
For Marinade | Sauce
Combine everything in a blender or food processor. Blend well to emulsify, adding a few drops of water if the mixture is too thick.
Marinate 1” pieces of chicken (or beef) for at least 4 hours (or overnight). Thread on the skewers alternating with red peppers, cherry tomatoes and onions.
Grill 2 minutes a side over hot coals or cook them under the broiler – just not too close as they’ll take longer to cook than to burn!