ROASTED CHICKEN THIGHS WITH PEANUT BUTTER BARBECUE SAUCE
Peanut butter is the surprise guest in this spicy-sweet barbecue sauce, which cooks up in just 10 minutes. This versatile sauce, which adds nutty richness and depth, keeps for 2 weeks in the fridge and also freezes well. You'll have quite a bit: This recipe yields 2 cups of sauce. It's great to have on hand, doing double-duty as a sauce or a fantastic marinade for chicken or baby back ribs. (If allergies are a concern, substitute in almond butter for the peanut butter.) Serve with sautéed green beans, roasted broccoli or coleslaw.
Provided by Kay Chun
Categories dinner, lunch, weekday, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the barbecue sauce: In a medium saucepan, heat oil. Add onion and cook over moderate medium heat, stirring occasionally, until softened, about 2 minutes. Add tomato paste and cook, stirring, until lightly caramelized and deepened in color, about 2 minutes. Whisk in the remaining ingredients and 6 tablespoons water. Simmer until flavors are combined, and the sauce is slightly thickened, about 5 minutes.
- Make the chicken: Heat oven to 425 degrees. Set a rack over a rimmed baking sheet.
- In a large bowl, combine chicken, oil and 1/4 cup of the barbecue sauce and season with salt. Toss to evenly coat and arrange on the rack. Roast, using a brush to baste with the remaining 1/2 cup sauce every 10 minutes, until the chicken is cooked through and deep golden in color, about 30 minutes. Serve with the leftover sauce on the side, or store sauce in the refrigerator for later use.
Nutrition Facts : @context http, Calories 757, UnsaturatedFat 31 grams, Carbohydrate 45 grams, Fat 40 grams, Fiber 3 grams, Protein 54 grams, SaturatedFat 7 grams, Sodium 1442 milligrams, Sugar 35 grams, TransFat 0 grams
PEANUT BUTTER SAUCE CHICKEN
An invention of mine to make use of some leftover chicken breasts. Its ingredients mainly belong to the Far-Eastern cuisine, but it also has a slight Latin twist and a Lebanese hint! ENJOY
Provided by Rita's treats
Categories Meat and Poultry Recipes Chicken
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the sesame oil in a skillet over medium heat. Stir in the garlic and salt. Cook and stir 1 minute, then stir in the pine nuts, and cook until golden, about 5 minutes. Add the diced chicken breast, and cook a few minutes to reheat. Stir in the peanut butter, soy sauce, and jalapeno pepper until the peanut butter has melted. Pour in the water, and bring to a simmer. Cook and stir until the sauce has thickened, about 5 minutes more.
Nutrition Facts : Calories 171.3 calories, Carbohydrate 2.3 g, Cholesterol 27.6 mg, Fat 12.5 g, Fiber 0.7 g, Protein 13.2 g, SaturatedFat 2.3 g, Sodium 69.6 mg, Sugar 0.8 g
GRILLED PEANUT CHICKEN
This is a perfect dish when you have company coming and no idea what to fix them, especially when you don't want to be boring about dinner.
Provided by CHANDRA6
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat grill for high heat.
- In a bowl, mix the peanut butter, lime juice, soy sauce, garlic, curry powder, and cayenne pepper.
- Lightly oil the grill grate. Place chicken on grate, and brush with 1/2 the sauce. Grill 6 to 8 minutes. Turn chicken, and brush with remaining sauce. Continue grilling 6 to 8 minutes, until chicken juices run clear.
Nutrition Facts : Calories 175.8 calories, Carbohydrate 3.6 g, Cholesterol 67.2 mg, Fat 5.6 g, Fiber 0.7 g, Protein 27 g, SaturatedFat 1.3 g, Sodium 252.6 mg, Sugar 1.1 g
ROASTED CHICKEN WITH PEANUT BUTTER BARBECUE SAUCE
Steps:
- Make the barbecue sauce: In a medium saucepan, heat oil. Add onion and cook over moderate medium heat, stirring occasionally, until softened, about 2 minutes. Add tomato paste and cook, stirring, until lightly caramelized and deepened in color, about 2 minutes. Whisk in the remaining ingredients and 6 tablespoons water. Simmer until flavors are combined, and the sauce is slightly thickened, about 5 minutes.
- Make the chicken: Heat oven to 425 degrees. Set a rack over a rimmed baking sheet.
APPLE-BUTTER BARBECUED ROASTED CHICKEN
I love cooking so much I sometimes think of recipes in my sleep and wake up to write them down! This dream-inspired dish is my family's favorite way to eat chicken. -Holly Kilbel, Akron, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Combine the salt, garlic powder, pepper and cayenne; sprinkle over chicken., Prepare grill for indirect heat, using a drip pan. Pour half of the apple juice into another container and save for another use. With a can opener, poke additional holes in the top of the can. Holding the chicken with legs pointed down, lower chicken over the can so it fills the body cavity. Place chicken on grill rack over drip pan. , Grill, covered, over indirect medium heat for 1-1/2-2 hours or until a thermometer reads 180°. Combine apple butter and barbecue sauce; baste chicken occasionally during the last 30 minutes. Remove chicken from grill; cover and let stand for 10 minutes. Remove chicken from can before carving.
Nutrition Facts : Calories 441 calories, Fat 24g fat (7g saturated fat), Cholesterol 134mg cholesterol, Sodium 489mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 43g protein.
BBQ PEANUT BUTTER CHICKEN
I found this on the cap of a peanut butter jar. Sounds like it would be good. Prep time is marinade time.
Provided by southern chef in lo
Categories Chicken
Time 2h8m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the marinade 2 hours before your ready to grill.
- Mix all the ingredients except chicken in blender until well mixed. If too thick, you can add up to 1 cup of water to thin out.
- Marinate the chicken for 2 hours.
- Lightly oil a medium hot BBQ grill and place the chicken on the grill for 6-8 minutes.
Nutrition Facts : Calories 717.3, Fat 36.2, SaturatedFat 7.6, Cholesterol 164.6, Sodium 1202.2, Carbohydrate 17.3, Fiber 4.4, Sugar 6.7, Protein 84.1
PEANUT BUTTER ROASTED CHICKEN
Once, when mom and I were in the kitchen, doing I don't exactly remember what, but probably roasting a chicken, I looked up from where I was staring into the distance and said, 'I wonder what the chicken would taste like with peanut butter'. Point of clarification, I wasn't high, but I was craving peanut butter at the time and it was too close to dinner for a sandwich, and we were having roast chicken. It's not a difficult mental leap. And for the record, it tastes fucking fabulous.
Provided by Cassandra B.
Categories Whole Chicken
Time 2h20m
Yield 1 chicken, 3-6 serving(s)
Number Of Ingredients 8
Steps:
- Start by roasting your chicken the way you normally would. If you don't normally roast your chickens, I'll just put the way we do it here for you. The rest of you can skip this bit.
- First cover the inside of your chicken in a thin layer of kosher salt.
- laying the chicken breast side down, cover in a light layer of olive oil and sprinkle with prepared spices, one spice at a time.
- Turn the chicken over and repeat this. Don't forget to sprinkle some of those spices into the cavity so that the bird is completely flavored.
- Pop that bird in the oven. Go relax for a bit, unless you have side dishes to prepare. If so, do that, *then* go relax.
- After the bird's been cooking for about an hour, go back to the kitchen and grab the peanut butter, the honey, and an orange.
- Cut the orange in half.
- Eat one half, because you're probably hungry from the smell of roasting chicken and half an orange isn't going to fill you up, especially if someone is there to help you eat it.
- Mix one half cup of peanut butter and one quarter cup of honey together in a small bowl. It's gonna look really thick.
- Squeeze that orange into the bowl. Not the one you've been eating, the other half. Squeeze it. Squeeze it hard. Little more. Alright, you can stop.
- Mix that into your honey and peanut butter and don't freak out if it gets a little grainy at first, it'll smooth out. You can also grate some of the orange peel in there. You don't have to, but it gives it a good texture.
- Set that in your fridge until the last ten to twenty (thirty on the outside) minutes of roasting for your chicken. You can't do this at the start of the roasting because the peanut butter and honey will just dry up and get hard on the surface of your chicken and not be very appetizing.
- Pull the chicken out and use a barbecue brush to slather on the peanut butter mixture. Apply as liberally as you want. It's all you. Make sure you get it all over the chicken. If there's any left over, you can slather it on the inside of your chicken if you want. We've never done that, but I suspect it makes the gravy taste very interesting indeed.
- Put the chicken back in the oven to cook the rest of the allotted time and clean up any mess you've made. Maybe give that last bit of orange to anyone who wouldn't help you make the chicken in the first place.
- Ding! Timer goes off, pull out the chicken, make gravy if desired, carve up, serve, and enjoy!
Nutrition Facts : Calories 1317.9, Fat 99.1, SaturatedFat 26.6, Cholesterol 356.5, Sodium 529.4, Carbohydrate 11, Fiber 3.1, Sugar 6, Protein 94.7
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- Warm oil in a large skillet over medium-high heat. Season chicken with salt and pepper and add to skillet in a single layer (work in batches if necessary). Cook, turning frequently, until golden brown, about 5 minutes. Remove to a slow cooker. Repeat with remaining chicken.
- Pour off all but 1 Tbsp. fat from skillet. Add onion and cook, stirring frequently, until softened, about 3 minutes. Add garlic; sauté 1 minute longer. Add barbecue sauce and peanut butter. Stir, scraping up browned bits on the bottom of the pan, until slightly thickened, about 2 minutes. Pour sauce over chicken and stir to coat.
- Cover and cook until chicken is cooked through, 2 1/2 to 3 1/2 hours on low. Uncover, set temperature to high and cook, turning chicken frequently, until sauce thickens, about 20 minutes. Serve.
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