8 large chicken breast halves, boneless, skinless
1 tablespoon brown sugar
2 tablespoons peanut butter, smooth or crunchy
1/4 cup oil
1/2 cup soy sauce
1/3 cup fresh lime juice
2 large cloves garlic, minced
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
Peanut sauce:
1 cup peanut butter, smooth or crunchy
1 cup unsweetened coconut milk
1/4 cup fresh lime juice
3 tablespoons soy sauce
2 tablespoons dark brown sugar
2 teaspoons ginger root, finely minced
2 cloves garlic, minced
1/4 teaspoon cayenne pepper or to taste
1/2 cup chicken stock
1/2 cup heavy cream
Wash, trim and pound the chicken to flatten to a consistent thickness. Place in a shallow dish or plastic bag. Combine all marinade ingredients and pour over the chicken. Marinate for one hour in the refrigerator. When ready to grill, remove from marinade and place on hot grill. Grill until browned on both sides, about 4 to 6 minutes on each side, turning only once. Serve hot, topped with peanut sauce.
To prepare peanut sauce: In a heavy saucepan over medium heat, whisk peanut butter, coconut milk, lime juice, soy sauce, brown sugar, ginger, garlic and cayenne. Stir constantly for about 15 minutes or until thickened. Whisk in the chicken stock and cream. Cook one minute longer, whisking. Spoon over hot chicken.

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