Nut-Free Thai Chicken
1/2 cup SunButter
1/3 cup honey
1/4 cup chili garlic sauce
2 tbsp. curry powder (less if desired)
2 cloves garlic, minced (less if desired)
2 - 2-1/2 pounds cut up chicken (or use boneless chicken breasts)
Blend SunButter with honey and soy sauce until smooth. Stir in curry powder and garlic, mix well. Place chicken in large plastic bag or a bowl. Pour SunButter mixture over chicken and mix well. Close bag or cover bowl and chill at least 2 hours, or up to 12 hours.
Remove chicken from marinade and broil or grill over medium heat, 4-6 inches from heat. Turn chicken and brush with marinade occasionally while cooking.
DO NOT BRUSH WITH MARINADE LESS THAN 10 MINUTES BEFORE CHICKEN IS DONE.
Cook until chicken is no longer pink in thickest part (cut to test) 15 to 30 minutes, depending on size and piece.
Add vegetables like red and orange bell pepper slices, snow peas, and mushrooms to your preference.
Serve over rice or noodles.
Back to All Recipes