Main Course: Grilled Peanut Chicken


  • 8 chicken pieces (thigh, drumstick or breast)
  • ¼ cup smooth peanut butter
  • 2 tablespoons lemon juice or vinegar
  • 1 teaspoon soya sauce, preferably low sodium
  • 1 teaspoon hot sauce, any type (optional)
  • 2-3 garlic cloves, finely chopped or 1 teaspoon garlic powder

Directions for Preparation

  1. Mix all the marinade ingredients in a large bowl. Add the chicken and combine until each piece is well-coated. Place in the fridge to marinade for at least 30 minutes.
  2. On a hot grill, place the chicken skin side down.
  3. Grill on high until there are some good grill marks on the skin.
  4. The chicken now needs to cook on low. Transfer the chicken to the top rack or on one side of the grill with the burner off.
  5. Keep the lid closed to seal in the heat. Cook on low (about 350 °F) for about 10 minutes then using a clean set of tongs turn the chicken over. Cook every side for about 10 minutes.
  6. Breast will take about 40 minutes and thigh or drumsticks about 35 minutes.

Being a “Grill Master” means considering food safety to ensure a pleasant cookout for all. Chicken must be cooked until juices run clear or at least 165 °F.  Do not mix raw with cooked; use clean tongs to flip chicken and a clean plate to place the cooked chicken.

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