Got a kid with allergies? Don’t worry! You can make these lip-smackingly good chicken tenders with any kind of nut butter, including sunflower butter. Using bamboo skewers makes them a little less messy, and possibly even more fun.
Prep time: 10 minutes + 30 minutes for marinating
Cook time: 15-20 minutes
- 6 tablespoons peanut butter
- 2 tablespoons honey
- 4 tablespoons orange juice
- 1 tablespoon olive oil
- 1 teaspoon grated fresh gingerroot
- 2 tablespoons Worcestershire sauce
- ½ teaspoon salt
- 1½ pounds skinless, boneless chicken breast halves, cut into thin strips
- Make the marinade by combining the peanut butter and honey in a mixing bowl and whisking well. Add all the other ingredients, except the chicken, and mix until well combined and there are no lumps.
- Put the marinade and the chicken in a large zip-top bag. Use your hands to massage the sauce into the meat. Or, you can mix the marinade and the chicken together in a bowl. Cover and let sit in the refrigerator for 30 minutes.
- Rub your grill with cooking oil and heat it up to medium heat. Meanwhile, thread chicken pieces onto bamboo skewers and discard marinade.
- Grill chicken 8 to 10 minutes per side, or until no longer pink, and juices run clear. You can also bake the chicken (without the skewers) in a 375° oven for 15 to 20 minutes or until the juices run clear.
Per serving: calories 276, fat 13 g, protein 35 g, carbohydrates 11 g, dietary fiber 1 g