Recipe courtesy of Aida Mollenkamp
Total:
8 hr 20 min
Prep:
10 min
Inactive:
8 hr
Cook:
10 min
Yield:
3 to 4 servings
Level:
Easy
Total:
8 hr 20 min
Prep:
10 min
Inactive:
8 hr
Cook:
10 min
Yield:
3 to 4 servings
Level:
Easy
Total:
8 hr 20 min
Prep:
10 min
Inactive:
8 hr
Cook:
10 min
Yield:
3 to 4 servings
Level:
Easy

Ingredients

  • 1/2 cup freshly squeezed orange juice
  • 1 orange, zested (about 2 teaspoons)
  • 1/2 cup smooth natural peanut butter
  • 2 tablespoons packed dark brown sugar
  • 1/4 cup light soy sauce
  • 2 teaspoons peeled grated fresh ginger
  • 4 medium cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 1 1/2 pounds boneless chicken thighs, cut into 1-inch wide strips
  • Oil, for grill grate
  • Skewers (soaked in water for 20 minutes if wooden)
  • 1/4 cup roughly chopped fresh cilantro leaves, for serving
  • 1/3 cup roughly chopped roasted, salted peanuts, for serving

Directions

Watch how to make this recipe.

In a large bowl, whisk together the orange juice, orange zest, peanut butter, sugar, soy, ginger, garlic, and red pepper flakes until smooth and evenly combined. Reserve 1/3 cup of the mixture to serve as a dipping sauce. Put the marinade in a resalable plastic bag, add the chicken, seal the bag and turn to coat evenly. Refrigerate and allow to marinate for 30 minutes to 8 hours.

Heat a grill to medium heat, (350 degrees F), and rub the grate with a towel dipped in oil. Thread 1 to 2 chicken tenders on each skewer. Grill the chicken until thoroughly cooked, about 2 to 3 minutes per side. Transfer to a serving platter and sprinkle with cilantro and peanuts. Serve hot or at room temperature with the reserved peanut sauce.

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