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
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!