Grilled Peanut Butter Chicken Recipes: Grilled Peanut Butter Chicken

Today’s recipe is a contribution from this week’s podcast guests, Liz and Sam Myers, on Chew the Fat with Granny Keto. The recipe is based on this one, but Sam leaves out the sugar. Directly from Sam: “This is a good example of finding and modifying recipes to fit our diet. For this recipe I simply eliminate the brown sugar. I have not tried it with sugar so I can’t tell you if it is just as good or better without it, but it is good enough to make it one of our staple dishes, making it about once a month or whenever I feel energetic enough to walk through the snow to cook.” Next time we talk Granny will have to ask him what he means about walking through the snow to cook! This is probably just as delicious made in a cast iron pan and finished in the oven. As a matter of fact I will do that and report back. (The comments in the ingredients section are mine.)


2 1/2 pounds chicken legs and thighs (I would keep them skin on, bone in, in which case you can be a little generous on the weight)

1 cup creamy peanut butter (Make sure it is just the peanuts and salt)

1/4 cup low soy sauce (You can substitute coconut aminos)

1/4 cup lemon juice

2 TBS white wine vinegar

1/4 tsp garlic powder (add a bit more or use fresh garlic if you are a garlic lover but not so much that it overwhelms the peanut butter)

1/2 to 1 tsp red pepper flakes

2 tsp fresh grated ginger root

1/4 cup sliced green onion, optional for garnish


  1. Place chicken in a plastic Ziplock bag or glass pan.

  2. In a bowl, whisk together the peanut butter, soy sauce, lemon juice, vinegar, garlic powder, red pepper flakes and ginger. Pour this marinade over the chicken.

  3. Chill and allow the chicken to marinate 6–8 hours, or up to 24 hours.

  4. Lightly oil grill.

  5. Grill marinated chicken (discarding marinade) for 6–8 minutes per side or until done.

  6. Serve sprinkled with chopped green onions, if desired.


I am going to forego the macros on this recipe (and am indeed starting to see the wisdom of many other recipe developers in not giving macros for their recipes) because the main macro count is in the peanut butter that goes into the marinade, and the marinade is discarded when the chicken comes out of it to head to the grill. If you are counting macros just make sure you count whatever chicken you are eating and perhaps add the macros that would be in 2 TBS of peanut butter — that way you are getting some carbs, protein and fat added to the macros for the chicken.