Grilled Chicken Breasts with Zesty Peanut Sauce
(from nmgresearch’s recipe box)
Marinated in brown sugar, peanut butter, soy sauce and lime juice, the chicken takes on a wonderfully sweet-savory taste that’s accentuated with a dipping sauce of coconut milk, ginger and Swanson Chicken broth. It’s a melting pot of flavor that celebrates this great American holiday delicious.
Source: Swanson
Prep time: 20 minutes
Cook time: 30 minutes
Serves 8 people
Categories: GRILLING
Ingredients
- 3 tablespoon brown sugar
- 1 cup Jif peanut butter
- 2 tablespoons Jif peanut butter
- 1/4 cup Crisco vegetable oil
- 1/2 cup soy sauce
- 3 tablespoons soy sauce
- 1/3 cup lime juice
- 4 tablespoons lime juice
- 4 cloves garlic, minced
- 3/4 teaspoon cayenne pepper
- 2-1/2 pounds skinless, boneless chicken breast halves
- 1 cup unsweetened coconut milk
- 2 teaspoons finely minced fresh ginger root
- 1/2 cup Swanson Chicken Broth
- 1/2 cup heavy cream
- Chopped fresh cilantro leaves
Directions
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Stir 1 tablespoon brown sugar, 2 tablespoons peanut butter, the oil, 1/2 cup soy sauce, 1/3 cup lime juice, half the garlic and 1/2 teaspoon cayenne pepper in a shallow, nonmetallic dish or gallon-size resealable plastic bag. Add the chicken and turn to coat. Cover the dish or seal the bag and refrigerate for 4 hours or overnight.
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Remove the chicken from the marinade. Discard the marinade.
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Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until cooked through, turning the chicken over once halfway through the grilling time.
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Stir the remaining brown sugar, peanut butter, soy sauce, lime juice, garlic, cayenne pepper, the coconut milk and ginger root in a 3-quart saucepan. Cook and stir over medium heat for 15 minutes or until the mixture is thickened. Stir in the broth and heavy cream. Serve the sauce with the chicken. Sprinkle with the cilantro.