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 tablespoons olive oil
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons lime juice
  • 1 teaspoon sugar
  • 1/2 teaspoon grated ginger
  • 1/4 teaspoon 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 onto skewers. Brush with olive oil and sprinkle with salt and pepper. Cook on a pre-heated 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-Style Grilled Steak With Lime-Peanut Sauce

What you need:

  • 1/2 kilogram flank steak, trimmed
  • 1/4 cup chopped cilantro
  • 3 tablespoons lime juice
  • 2 tablespoons water
  • 1 tablespoon minced garlic
  • 1 tablespoon grated ginger
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon 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 pre-heated grill over medium high heat for 4 to 5 minutes per 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 clove garlic, minced
  • 1 serrano chile, seeded and minced
  • 3 tablespoons water
  • 2 tablespoons soy sauce
  • 1 tablespoon 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 teaspoons 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. Combine red bell pepper, garlic, chile, water, soy sauce and ginger in a bowl and place shrimp in the mixture. 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 who aren’t fans of peanut butter!

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