This past weekend we hosted our inaugural Ole Girls Weekend at the Cabin (GWAC), the beginning of a life-long tradition. GWAC means eight friends spending an entire weekend sharing belly laughs, cruising on the lake in the hot sun with refreshments in hand, singing and dancing shamelessly to our favorite songs, and of course eating delicious and easy to prepare meals cooked by the Double Dippers.
With our love of peanut butter (shared by all the Ole girls) it was a no brainer to make grilled chicken kabobs with a peanut butter marinade. If you don’t share our love of peanut butter you may crinkle your nose at the name of this dish. But don’t! The peanut butter combined with the soy sauce, lemon, ginger, garlic and red pepper flakes makes for a unique, tasty and spicy twist on ordinary grilled chicken.
Since it was such a beautiful and hot day (90 degrees in northern Minnesota in June!) we decided to serve this meal lakeside where we could enjoy a cool breeze and gorgeous view.
We also served some awesome sides with the kabobs, like this fresh nectarine and basil salad over smoked mozzarella cheese. This is a very simple side. Just slice three medium and ripe nectarines into cubes, cut a cup of grape tomatoes into half pieces, add a handful of fresh chopped basil, and toss in a large serving bowl with one tablespoon of olive oil and 1/2 a tablespoon of balsamic vinegar. Spoon the salad over a thin slice of smoked mozzarella cheese.
We served the meal buffet style and it was a hit with all the Ole girls! Happy double dipping!
Serves 6-8, marinade makes 2 cups
- 4-6 chicken breasts, skinned/boned
- ½ cup chunky natural peanut butter
- ½ cup peanut oil
- ¼ cup white wine vinegar
- ¼ cup soy sauce
- ½ cup lemon juice
- 4 cloves garlic
- 8 cilantro sprigs
- 1 tablespoon dried chili flakes/powder or 2 teaspoons red pepper flakes (if your palette or your guests’ palettes can’t handle a lot of spice you can cut the chili flakes to a teaspoon)
- 2 teaspoons fresh ginger, chopped
1. Put all ingredients into blender and pulse.
2. Slice chicken into 1 inch pieces.
3. Place chicken pieces in a large plastic freezer bag and pour marinade over chicken.
4. Marinate over-night or for at least 6 hours.
5. Grill on kabob skewers on medium indirect heat for 4-6 minutes a side, turning once.*
*All grills are not created equal. So adjust time and heat as needed. Just make sure the chicken is cooked all the way through, meaning there is no pink!
Nutrition Info per Serving
Calories: 295 Carbs: 4g Fat: 24g Protein: 18g Sugar: >1g Sodium: 275mg
- Grilled green onions (grill on upper rack while chicken is cooking)
- Tomato Nectarine Basil Salad on smoked mozzarella cheese
- Fresh corn on the cob
- Fresh take-and-bake multigrain bread