Friday, June 29, 2012

Grilled Chicken with Spicy Thai Peanut Sauce

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Am I a fan of peanut butter? Well, who isn't?

Do I love peanuts? Absolutely.

Can I survive an Easter season without peanut butter eggs? Never.

But peanut sauce? No thank you.

I've never been one to gravitate towards peanut sauce. Not on noodles, not on chicken and definitely not with pork. However, Chris is a huge fan of the stuff and something I learned that comes with marriage is compromise. So I gave it a go.

First of all, I don't really know what's in peanut sauce. Except peanut butter of course. I did a few Google searches and didn't see one that looked exceptionally great, so I decided to make up my own. Chris said it was fantastic and I even found myself dipping my chicken in it. It's not overly peanut buttery, and the soy sauce and lime add hints of flavor that I can't describe but work really well. This sauce is definitely a keeper. Enjoy!

Printable Recipe

  • 1 lb. boneless, skinless chicken tenders
  • Salt and pepper, to taste
  • 3/4 cup reduced-fat creamy peanut butter
  • 1/2 cup low-sodium soy sauce
  • 3 tbsp. lime juice
  • 1/2 tsp. crushed red pepper flakes
  • 1/4 cup canola oil

Combine peanut butter, soy sauce, lime juice, red pepper flakes and canola oil in a medium bowl. Whisk until well combined. Add additional lime juice or oil if it needs some thinning.

Sprinkle chicken with salt and pepper. Heat grill to medium-high heat. Grill chicken until done, about 3-4 minutes per side. After flipping the first time, spread a thin layer of the peanut sauce over top of the chicken.

When chicken is done, remove it from heat and serve with peanut sauce for dipping.

Source: SK Original

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