According to my “Buy Again” list on Amazon, I’m in a lifelong relationship with peanut butter. Give me all the peanut butter cookies, ice cream, pies, bars, smoothies, pancakes, PB&Js, toast with bananas, ants on a log, and straight outta the jar. But I’d been limiting myself to dessert-centric peanut butter applications. Until now.
Tapping into the flavors of Southeast Asian cooking, Jamie Oliver’s Peanut Chicken features a zippy lime juice-spiked peanut butter sauce studded with hot chiles. While you could skewer the chicken for the grill, Jamie’s ultra-easy one-pan, stove-to-oven method serves barbecue vibes without the cleanup—for unbelievably moist, tender chicken.
Not to brag, but I’m pretty famous for cooking meat beyond its comfort zone. Just ask my boyfriend Ervin, who suffers under the Overdone Dynasty and has asked, “Are you timing this?” about almost every protein I make. (“Yes!” … sets timer for five minutes).
Even I nailed this one thanks to the recipe’s luxuriously silky sauce. Ervin’s official review was “oh, man…” as we polished off the whole thing. We loved it so much, I immediately made the recipe again, back-to-back. (Hey, I had extra chicken that severely lacked peanut sauce!) If you love PB, I guarantee you’ll be all in on Jamie’s quick-prep dinner, too.
Simply Recipes / Lauren Bair
How to Make Jamie Oliver’s Peanut Chicken
Preheat your oven to 450°F and grab a skillet that can make the jump from stovetop to oven. Make your peanut sauce by grating garlic into a bowl and combining that with lime juice, chunky peanut butter, a little water for thinning, and thinly sliced chiles.
Score one side of your chicken in a criss-cross pattern (like peanut butter cookies!), rub it with olive oil, and season with salt and pepper and a sprinkle of lime zest. Place the chicken cut side down in your cold pan and cook for a few minutes over medium-high heat. Flip your meat and smother it in peanut sauce. After five minutes under the oven broiler, serve it with a drizzle of EVOO, lime zest, and a lime wedge on the side.
I love the ease of grating garlic versus dicing it—plus, you get a much punchier flavor, or as Jamie describes it, “More bang for your buck.” Speaking of bang, I took the seeds out of my two chile peppers to rein in the heat. I like fun spice, not scorched earth.
Originally, my heart sank when I saw the phrasing about a “medium-high grill” (only because I don’t own one), but this actually refers to the oven broiler setting. Cook your chicken roughly four inches (10 centimeters) from the heat source in your oven for the best char. I also recommend doubling your sauce per your package of chicken. This recipe is for two chicken breasts, but … c’mon, we all know there’s no such thing as too much peanut chicken.
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