Judging by my “Buy Again” list on Amazon, it seems I’ve pledged eternal devotion to peanut butter. I savor it in all forms—be it in cookies, ice cream, pies, bars, smoothies, pancakes, classic PB&Js, on toast paired with bananas, or even the playful ‘ants on a log’. Not to mention, my guilty pleasure of scooping it right out of the jar. However, I had been confining its use primarily to sweet treats. That is, until recently.
Drawing inspiration from the vibrant tastes of Southeast Asian cuisine, Jamie Oliver’s Peanut Chicken has been a game changer. The dish is brought to life with a lively peanut butter sauce that’s enhanced with lime juice and punctuated by fiery chiles. While skewering and grilling the chicken is an option, Jamie simplifies the process with a straightforward one-pan method that transitions from stove to oven. This technique mimics the smoky flavor of grilling but spares you the hassle of a lengthy cleanup, all while ensuring the chicken remains succulently moist.
I must admit, I’ve gained a bit of notoriety for overcooking meat to the point of no return. Just ask my boyfriend Ervin, who has endured many a meal from what he dubs the ‘Overdone Dynasty’. He’s often found himself inquiring, “Are you keeping time on this?” to which I’ve hastily responded, “Yes!” before setting a timer for five more minutes.
However, this recipe was a triumph even by my standards, thanks to its rich, velvety sauce. Ervin’s glowing critique was summed up with a mere “oh, man…” as we devoured the entire dish. The meal was such a hit that I rushed to prepare it again, utilizing the extra chicken that was desperately in need of that delectable peanut sauce. If you’re a peanut butter aficionado like me, I’m confident you’ll be smitten with Jamie’s quick and easy dinner option as well.
How to Prepare Jamie Oliver’s Peanut Chicken
Start by preheating your oven to 450°F and select a skillet that can be used both on the stove and in the oven. Begin your peanut sauce by grating garlic into a bowl, then mix in lime juice, chunky peanut butter, a bit of water to thin it out, and thinly sliced chiles.
Score your chicken breasts in a criss-cross pattern (reminiscent of the markings on peanut butter cookies), coat them with olive oil, and season with salt, pepper, and a bit of lime zest. Place the chicken scored side down in a cold skillet and sear it over medium-high heat for a few minutes. Flip the meat and generously apply the peanut sauce. After about five minutes under the oven’s broiler, finish it off with a drizzle of extra virgin olive oil, more lime zest, and a wedge of lime to serve.
I’ve found that grating garlic, as opposed to chopping it, not only simplifies the process but also intensifies the flavor, giving you, as Jamie puts it, “More bang for your buck.” To manage the spice level, I removed the seeds from my chiles, opting for a pleasant heat rather than an overwhelming burn.
While I initially misunderstood the instructions calling for a “medium-high grill” (since I don’t own one), I soon realized they referred to the broiler setting in the oven. For optimal charring, position your chicken approximately four inches from the heat source. Also, depending on the amount of chicken you plan to cook, you might want to double the sauce. Although the recipe suggests it’s enough for two chicken breasts, let’s be honest—when it comes to something as delicious as peanut chicken, too much is never enough.
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Riley Morgan simplifies health and wellness topics, providing readers with practical advice and insights. Dedicated to empowering others, Riley covers everything from mental health to medical breakthroughs.
