Instructions: Marinade: Mix together the onion, lemon juice, peanut butter, oil, pinch each of salt and pepper. Brush on the chicken pieces. Cook in a preheated medium-hot grill until tender. Turn the chicken and baste as needed with the mixture. The chicken will appear brown in place watching that it does not char. Serve when golden brown and tender and the juices are clear when pierced.

Review Notes: We tried this with skinless boneless chicken breasts, marinade with lemon juice and onion for about 60 minutes. The marinade was then transferred to a small saucepan, combined with the other ingredients, heated, and kept warm by the grill. It was wonderful! Next time we will make this with bone-in skinless chicken, which has more flavor.

Description: "AKA: Grilled Lemon Chicken - with skin in the photo"

Cuisine: "Middle Eastern"

Start to Finish Time:
"0:20"

NOTES : Christine writes: "There is a delicious recipe for lemon chicken (although it makes a mess of the grill pan). I serve it hot with green side salad [and pita], but it is equally good cold." It was her basic dish for patio-picnic for awhile. She recommends cooking it under a broiler; skin on, bone in. I wonder how she resists mentioning peanut butter. To us, cooking peanut butter performs magic. Roasting it with chicken casts a spell. Make a little extra sauce, warmed, to serve at table. Chicken without skin can be dry.

This is a treat-yourself meal. The chicken dish - all by itself has higher fat than we would like; from its olive oil and nuts. Roasted Peanut Butter is better than alleve for what ails me!-)

I recommend the kidney bean salad for people like Bob whose idea of a salad starts with beans.

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