Grilled Peanut Butter and Jalapeno Chicken

Simple Southwest Cooking, p. 94

1 tablespoon ground coriander

½ tablespoon black pepper

1 cup chopped onion

2 cloves garlic (or more!)

¼ cup soy sauce, or to taste

¼ cup lime or lemon juice

½ cup peanut butter (smooth or crunchy)

½ cup vegetable oil

1 – 2 fresh chopped jalapenos (or more!), or dash of cayenne pepper

6 chicken breasts

In a blender, mix all ingredients except the chicken breasts. 

It felt like a lot of clunky stuff to be putting in the blender.

But it seemed to come out creamy and awesome!

Place chicken in a non-metal bowl and pour the blended marinade over it. 

You'll need to muck it around a little in there, to make sure all the breasts get coated. 

Cover and marinate the chicken at least 1 hour, refrigerated.

Remove chicken from marinade and cook over a hot grill until no pink shows when you cut down to the bone. One warning: Because of the peanut butter, this may tend to cook quickly. Watch closely so it doesn't burn. 

George Foreman'd!

We slivered it up into smaller pieces so it would work better on the indoor grill.

The chicken is usually done in about 20 minutes, but it may be sooner than that depending on the thickness of the breasts.

Try to preserve as much of the marinade as possible throughout the grilling process. 

Served for Thanksgiving with (clockwise) stuffing, Jalapeno Avocado Salad, and Kaitlin's seasoned rice.  

My Rating: 3/5 "The synthesis of peanut butter and jalapeno is an unusual one, so this is a dish for the more adventurous. The chicken does come out wonderfully moist and juicy, which is a wholehearted plus."