I'm a huge fan of dressing up grilled chicken in whatever way I can- spices, marinades, condiments, what have you. I've always had a little difficulty getting a nice crisp on the chicken...that blisteringly crunchy texture that comes only with a masterful hand despite using all my favorite tricks and tools and grill pans.
Recently I just threw together a marinade for a Thai-style dish. Three chicken breasts in a bag, boneless and skinless, with a half cup of Sunland peanut butter (not sweet, organic, very smooth) and a few shakes of soy sauce. A half hour later it soaked up all the sauce and yielded some of the crispiest, crunchiest, most succulent chicken I've ever cooked. Obviously I'm not inclined to make myself a PB & Chicken sandwich every night so I'm curious as to how I achieved this. Was it the peanut butter and extra fats and oils that allowed it to get such a thick crust? Is there any way I could replicate this sumptuous texture without adding a deluge of artery-clogging ingredients?