A Little Thai Influance

Well it has been awhile since I posted a recipe. I have been so busy lately all you have been getting from me are travel posts, restaurant reviews and a wonderful guest post from my buddy with great taste in wine!

So the other morning I was making lunch for M and looked down at the cap of the peanut butter and there was this recipe for Peanut Butter BBQ Grilled Chicken. It sounded very interesting to me. It had a Thai feel to it and I was in the mood to try something a little different. Plus peanut butter lasts so long in my house I was looking for a way to use it up! It was a really easy recipe and didn’t need much tweaking. For us we like things spicy so I punched up the heat a bit. It was a hit.


2 lbs Chicken Breast
1/2 Cup Peanut Butter
1/4 Cup Rice Wine Vinegar
1/4 Cup Lemon Juice
1/4 Cup Soy Sauce
6 Cloves Minced Garlic
2 (or more) Tsp. Minced Ginger
1-2 Tsp. Chilli Flakes (or more to taste)

Whisk together everything except the chicken; if too thick add a little water, but you want it to be pretty thick so that it sticks to the chicken. Marinate the chicken for 2 hours or more. It’s still a little chilly up here in VT so grilling outside was not an option so I placed my grill pan in the oven and preheated to 500 degrees. Once nice and hot lay chicken breasts on the grill and cook for about 6-8 minutes per side. A nice trick when using a grill pan is to fill in the grills with some kosher salt, that way it makes it very easy to clean!

Peanut Butter BBQ Grilled ChickenWith it I served steamed white and brown rice and a great Asian Slaw.

You get a 2 for 1 today. I made up this Asian Slaw to go with the chicken with just stuff I had on hand and to be honest I think it came out better than the chicken! I even had it the next day for lunch and it was even better.


1/2 Head Red Cabbage Sliced
2 Med. – Lg. Carrots Grated
3/4 Cup Green Onions Sliced on the Diagonal
1/2 Cup Pea Pods Sliced on the Diagonal
1/2 Cup White Onion Sliced Very Thin

1/2 cup Rice Wine Vinegar
3 Tbsp. Olive Oil
1 Green Chili Minced
2 Tbsp. Agave Nectar or Honey
2 Tsp. Minced Ginger
1 Clove Garlic Minced

Whisk together all the ingredients for the dressing and let sit while you prep your veggies. To make my life easier I used a mandolin to make quick and easy work of the cabbage and onion. Mix everything together making sure to coat all the veggies with the dressing. You can eat right away or let sit. I let it hang out in the fridge for about 2 or so hours and the dressing melded great with the veggies while still holding crispness. But the next day was amazing as well and the veggies didn’t loose their crispness too much! I will definately be making this recipe again, next time I am going to try topping it with seared tuna!

Asian Red Cabbage SlawENJOY!


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