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Mark and I are always on the lookout for a good marinade. “Let’s grill later! Let’s find a good marinade! Yeeah!”… we’ll say it all day long. But neither of us really takes action until the last minute and at that point, the motivation to find a great marinade has been lost and we settle for whatever marinade is listed first on google (which is never that great), or we just slap on some BBQ sauce and call it a day.
I happened to find this recipe at BigOven one week and the recipes I’ve been finding there lately have been delicious, so I decided to give it a whirl. I already had everything that I needed on hand so that was a super plus because I whipped it up and let it marinade all afternoon… very simple : )
It calls for a tablespoon of tomato puree and I didn’t have any. And if I DID, I wouldn’t want to open a whole can just to use one tablespoon. So call me crazy, but I used a tablespoon of marinara sauce. Worked beautifully if you ask me 😉 It also calls for crunchy peanut butter and I only had smooth- sue me. (It was delicious.) Other than that, I followed everything by the book. The flavor is SO great. I’ve been on the lookout for more diverse recipes lately, something with a little culture to it. Turns out that this dish is a popular delicacy in Indonesia : ) The flavor is incredible; and the ingredients, though all very different from each other, blend together perfectly. This will be my go-to marinade for a while, and I found it just in time for the warm weather, (which we’ve been waiting a long time for here in NH!
- ¾ pound skinless chicken breast; chopped into bite sized pieces
- 1 clove Garlic; crushed
- 2 tablespoon Dark soy sauce
- 1 teaspoon Dried chile flakes
- 2 tablespoon Peanut butter; crunchy
- 1 tablespoon Tomato puree
- 100 milliliters Pineapple juice (just under ½ cup)
- Place the chicken in a shallow, non-metallic dish.
- Mix together the garlic, soy sauce, chilli flakes, peanut butter, tomato puree and pineapple juice. Pour the mixture over the chicken and toss well to coat all the pieces. Cover and leave to marinate for 30 minutes.
- Thread the chicken pieces on to wooden skewers. Place them under a hot grill for 15 minutes, turning frequently. until evenly browned and cooked through.
- Tip: Soak the wooden skewers in water for 20 minutes before using, to prevent them from burning.