This easy grilled Asian peanut chicken recipe was originally shared with us by Cate O’Malley of Sweetnicks many years ago. She originally found it on AllRecipes, and made it as is. But we’ve since adapted it to have extra sauce for serving. We also prefer to use regular peanut butter, rather than reduced fat, for full flavor, and to make the chicken as moist and tender as possible.
This is a great outdoor grilling recipe, but you can also cook it on a grill pan, or even bake it, if needed (400°F for about 25 minutes, or until cooked through). We like it served over rice or rice noodles with steamed vegetables.
Special Diet Notes: Grilled Asian Peanut Chicken
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, tree nut-free, and can be keto friendly.
- ¼ cup peanut butter
- 2 tablespoons fresh lime juice
- 2 tablespoons water
- 4 teaspoons soy sauce (sub gluten-free tamari, if needed)
- 2 garlic cloves, crushed or minced
- ½ teaspoon curry powder
- Generous pinch cayenne pepper, or more to taste
- 4 boneless skinless chicken breast halves
- Preheat your grill for high heat.
- In a bowl, whisk together the peanut butter, lime juice, water, soy sauce, garlic, curry powder, and cayenne until smooth. Remove about half of the sauce to a separate bowl to serve with the chicken.
- Lightly oil the grill grate.
- Place the chicken on the grate, and brush with ½ the remaining sauce. Grill for 6 to 8 minutes.
- Turn the chicken, and brush with the other ½ of the remaining sauce. Continue grilling 6 to 8 minutes, until chicken juices run clear.
- Warm the serving sauce, and serve it atop the chicken. Thin with additional water, if needed.