Ahhh, it’s the middle of September. Summer has finally arrived in Chicago! Literally. Like Mister Man wore shorts to school the last three days after wearing pants since August 24. Like the air conditioning is actually on in our house today.
So we’re back to grilling. Which is really ok because it means I marinate something quickly, and then my husband does the real work. But because I prepped it, he still does cleanup because he doesn’t see grilling as work. See, win win!
1/2 c creamy peanut butter
1/2 c water
1/4 c soy sauce
4 cloves garlic, pressed
3 T lemon juice
2 T brown sugar
3/4 t ginger – freshly grated (put a root in your freezer, wrapped, then just grate off whatever you need each time a recipe calls for it. You’ll thank me)
1/2 t red pepper flakes
4 chicken breasts
green onions for garnish
Combine the peanut butter, water, soy sauce, garlic, lemon juice, brown sugar, ginger, and red pepper flakes in a smal saucepan. Cook over medium heat, stirring, until smooth. Cool. Remove garlic from the sauce and discard. Reserve half the sauce for dipping.
Cut the chicken into 1 inch strips and marinate for an hour or two. Thread onto skewers (soak ’em if you’re using wood!). Oil the grill, then grill the chicken over medium or so for 6 to 8 minutes, turning once. Baste twice with the sauce while cooking.
Serve with the reserved sauce garnished with the sliced green onions. And rice.
And check out more yumminess with Blessed By Grace and her Tempt My Tummy Tuesday! But before you do — go visit my review site to learn about what L’Oreal is doing for ovarian cancer. Giveaway is going up in the next two days, too!