Thai Peanut Chicken Recipe | Peanut Butter Marinade | Grilled Chicken Tenders Recipe

Start by making the marinade in a glass bowl.

Add 1 cup of creamy peanut butter to the bowl.

Add 4 tablespoons of soy sauce.

Add 4 tablespoons of dark brown sugar.

Add 2 tablespoons of rice wine vinegar.

Add 2 tablespoons of fresh lime juice.

Add 4 teaspoons of garlic chili paste (adjust for heat preference).

Add 6 pressed fresh garlic cloves.

Add 2 tablespoons of ginger paste.

Stir the mixture to combine, then whisk until creamy.

Add 3-4 tablespoons of warm water to the mixture and whisk until it becomes creamier.

Transfer the marinade to a Ziploc bag.

Add 1 pound of chicken tenders to the marinade in the bag.

Seal the bag and let it marinate in the fridge for at least 4 hours, up to 8 hours.

Prepare vegetables: cut 5 red peppers in half and leave green onions whole.

Cut the bottoms off the green onions and wash 2 leeks.

Cut the leeks in half lengthwise, leaving a seam for grilling.

Baste the vegetables with olive oil and garlic powder.

Grill the marinated chicken tenders for about 8 minutes, flipping a couple of times for char marks.

Remove the chicken from the grill and prepare for serving.

Arrange the grilled leeks on a plate for presentation.

Add grilled red peppers and pieces of chicken to the plate.

Drape and sprinkle charred green onions over the dish.

Equipment Needed

Spice Level: