African Style Grilled Peanut Butter Chicken
Delight your taste buds with this bold and flavorful African Style Grilled Peanut Butter Chicken, a recipe that combines the rich, nutty creaminess of natural peanut butter with a medley of zesty, smoky, and subtly spicy ingredients. Juicy, marinated chicken thighs are infused with a vibrant blend of lime juice, soy sauce, honey, garlic, ginger, and warming spices like smoked paprika and cayenne pepper, then grilled to perfection for a slightly charred, smoky finish. A splash of coconut milk in the marinade adds a touch of tropical richness, while fresh garnishes of chopped peanuts and cilantro elevate this dish with a burst of texture and color. Perfectly suited for backyard barbecues or weeknight dinners, this dish pairs beautifully with steamed rice or grilled vegetables. Whether you're a fan of unique global flavors or simply craving a new twist on grilled chicken, this crowd-pleasing recipe is a must-try!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 0.5 cup Natural creamy peanut butter
- 2 tablespoons Fresh lime juice
- 2 tablespoons Soy sauce
- 2 tablespoons Honey
- 3 cloves Garlic cloves (minced)
- 1 tablespoon Fresh ginger (grated)
- 2 teaspoons Smoked paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Cayenne pepper
- 0.75 cup Coconut milk
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Chopped peanuts (for garnish)
- 2 tablespoons Chopped fresh cilantro (for garnish)
Instructions
In a large mixing bowl, combine the peanut butter, lime juice, soy sauce, honey, minced garlic, grated ginger, smoked paprika, ground cumin, cayenne pepper, coconut milk, and vegetable oil. Whisk until smooth and creamy.
Season the chicken thighs with salt and black pepper, then place them into the marinade. Turn the chicken thighs to coat them thoroughly. Cover the bowl with plastic wrap and allow the chicken to marinate in the refrigerator for at least 2 hours or overnight for the best flavor.
Preheat your grill to medium heat (around 350°F or 175°C). If using a charcoal grill, ensure you have a bed of medium-hot coals.
Remove the chicken from the marinade, allowing any excess marinade to drip off, and place it on the grill. Reserve the leftover marinade for basting during grilling.
Grill the chicken approximately 6-7 minutes per side, turning occasionally, until it reaches an internal temperature of 165°F (74°C) and is slightly charred on the surface.
While grilling, brush the reserved marinade onto the chicken during the last few minutes of cooking for an extra layer of flavor. Ensure the marinade cooks completely as it contains raw chicken juices.
Once cooked, remove the chicken from the grill and let it rest for 5 minutes.
Garnish the grilled chicken with chopped peanuts and fresh cilantro before serving.
Serve hot with your choice of side dishes such as steamed rice, grilled vegetables, or a fresh salad.
Nutrition Facts
Calories |
675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1024 mg | 45% | |
| Total Carbohydrate | 23.6 g | 9% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 15.2 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 663 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
