Grilled Chicken with Zesty Peanut Sauce

This yummy chicken and sauce is a recipe I was emailed by Swanson awhile back. I served it with Basmati rice and Oriental Green Beans and is was a match made in heaven...absolutely delicious!!!

3 tablespoons brown sugar
1 cup plus 2 tablespoons peanut butter
1/4 cup vegetable oil
1/2 cup plus 3 tablespoons soy sauce
1/3 cup plus 4 tablespoons lime juice
4 cloves garlic, minced
3/4 teaspoon cayenne pepper
8 skinless, boneless chicken breast halves
1 cup unsweetened coconut milk (I used light)
2 teaspoons finely minced fresh ginger root
1/2 cup chicken broth
1/2 cup heavy cream
Chopped fresh cilantro leaves

(I halved the amount of chicken and therefore halved the amounts to make this marinade too)
1. 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. (mine marinated about 3 1/2 hours)
2. Remove the chicken from the marinade. Discard the marinade.
3. 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 grilling. (I used my George Foreman grill)
4. Stir the remaining peanut butter, lime juice, soy sauce, brown sugar, 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 stock and heavy cream. Serve the sauce with the chicken. Sprinkle with the cilantro.


Mags said...

This looks heavenly. Love the ingredients list...right up my alley!