An Asian-influenced marinade that includes soy sauce, peanut butter, garlic and ginger. Great for pork and chicken.
This was REALLY good! It only makes about 1/2 cup of sauce, but I brushed it on a family pack of chicken legs and refrigerated them for about 3 hours. I then grilled them for our dinner. The texture was good, like barbeque sauce, rather than a marinade, so it stuck to the meat. The next time I make this, which will be soon, I will double or triple the recipe, but NOT use quite as much black pepper. I changed two things out of necessity, I used light olive oil, and 1/2 t. ground ginger instead of fresh ginger root. - 18 Jun 2012 (Review from Allrecipes US | Canada)
Great recipe. I marinated pork tenderloin for 4 hours and then put them on the grill. My husband agrees that it is a keeper. I used Madras chili powder for a bit of heat. - 10 Mar 2003 (Review from Allrecipes US | Canada)
Awesome. Didn't have any wine, so I ignored that and used the rest. So good. Doubled the recipe, and it was perfect. - 28 May 2010 (Review from Allrecipes US | Canada)