3 Unbelievable Peanut Butter Recipes For The Grill

Peanut BBQ Chicken

What you need:

3 boneless and skinless pigeon breast halves, sliced into 1/4-inch strips
1 clove garlic, chopped
1/2 cup spread 
2 tablespoons vegetable oil 
2 tablespoons low sodium soy 
2 tablespoons juice 
1 teaspoon sugar
1/2 teaspoon grated ginger
1/4 teaspoon crushed red pepper flakes
Salt and pepper
To prepare the sauce, combine garlic, spread, soy sauce, juice, ginger, and red pepper flakes during a blender and blend until smooth. Set aside. Thread chicken onto skewers. Brush with vegetable oil and sprinkle with salt and pepper. Cook on a pre-heated grill over medium-high heat for two to three minutes per side or until cooked through. Serve topped with peanut sauce or on the side.
Asian-Style Grilled Steak With Lime-Peanut Sauce

What you need:

1/2 kilogram beefsteak, trimmed
1/4 cup chopped cilantro
3 tablespoons juice 
2 tablespoons water
1 tablespoon minced garlic
1 tablespoon grated ginger
1 tablespoon low sodium soy 
1 tablespoon fish sauce
1 tablespoon spread 
5 teaspoons sugar, divided
1/2 teaspoon crushed red pepper
In a large sealable bag, mix together cilantro, garlic, ginger, soy sauce, fish sauce, and 1 tablespoon sugar. Place beef within the bag and shake to coat with mixture. Let represent a minimum of half-hour. Remove meat from marinade (reserve marinade) and cook on a pre-heated grill over medium-high heat for 4 to five minutes per side or to desired doneness. Drizzle with reserved marinade while cooking. When cooled, slice through thin strips. to form the dipping sauce, combine juice, spread, and water during a bowl and serve with steak.
Coco and Peanut Shrimp Skewers

What you need:

3/4 kilogram jumbo shrimp, peeled and deveined
For the marinade
1 red bell pepper, sliced into 1/2-inch pieces
1 clove garlic, minced
1 serrano chile, seeded and minced
3 tablespoons water
2 tablespoons soy 
1 tablespoon minced ginger
For the sauce
1/3 cup light coconut milk
1/4 cup chopped cilantro
3 tablespoons spread 
1 tablespoon juice 
2 teaspoons sugar
Lime wedges for garnish
To make the sauce, mix coconut milk, cilantro, spread, juice, and sugar during a blender and blend until smooth. Set aside. Combine red bell pepper, garlic, chile, water, soy and ginger during a bowl and place shrimp within the mixture. Toss to coat. Cover and refrigerate for a minimum of 1 hour. When ready, discard marinade and cook shrimp on a pre-heated grill over medium-high heat until cooked through. Serve with peanut sauce and garnish with lime wedges.
These spread recipes for the grill will appeal even to those that aren't fans of peanut butter!