Peanut Butter Chicken Recipe (or Nut Butter of Choice!)

I am apparently terrible at keeping up with a public blog and website.  My apologies, but things have been CRAZY busy.  Yes, I’m finally posting my peanut butter chicken recipe. And by “my”, I mean the recipe I got from Kristin Cavallari.  No, peanut butter isn’t paleo, but I’ve done it with almond and cashew butter too, and both are just as good!

The first time I tried it, I was a little nervous that it would be super peanuty — but honestly it sort of reminds me of Chicfila sauce!  It’s fairly straight forward – you can do chicken tenders, chicken breast, chicken thigh, or even pork, etc. This might even be a good salmon marinade!  But here we go.

Step 1: Prep – Ingredients

Step 2: Blend – yep. Take all those ingredients minus the chicken and blend them all up!

Step 3: Marinate – I just dump the chicken into a gallon ziplock bag and pour the marinade over.  Let it sit at least for 4 hours – preferably overnight.

Step 4: Grill or bake

Step 5: Finished and ready to serve

Kristin Cavallari’s Peanut Butter Chicken

Ingredients

1/2 cup organic peanut butter (or nut butter of choice)

1/2 cup grapeseed oil (or avocado oil)

1/4 cup white wine vinegar

1/4 cup tamari

juice of 2 lemons

4 cloves garlic

1 teaspoon red pepper flakes

1 fresh ginger, peeled and chopped

2 pounds chicken tenders

Blend all ingredients except chicken until well blended.  Marinate chicken with blend in the refrigerator for at least 4 hours or overnight.

Grill or bake in the oven at 350 degrees for 15 minutes.

Thanks, and Stay Shiny!

Tiffany