Makes 6 servings
6 tablespoons peanut butter
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
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.
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.
Carbohydrates: 11 g
Fat: 13 g
Protein: 35 g
Fiber: 1 g
Active Time: 10 minutes + 30 minutes for marinating
Total Time: 1 hour