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Grilled Chicken Breasts with Satay Sauce

Photo: Jennifer Causey
Total time 25 mins
Yield

Serves 4 (serving size: 1 chicken breast half and about 1 1/2 tbsp. sauce)

Turn this traditional appetizer into a main course by grilling the chicken breasts whole instead of skewering and spooning the sauce right on top instead of dipping. If you don’t have a grill pan, sear the chicken in a skillet over medium-high heat for 5 to 6 minutes on each side or until done. Sriracha is available in most supermarkets; it has a vinegary, garlicky kick with a heat that’s less pronounced than other fresh chile sauces. Combine with canola mayo for a burger spread, add to a Bloody Mary, or combine with canola oil and fresh lime juice for a fantastic shrimp marinade.

Ingredients

  • 2 teaspoons light brown sugar
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon grated lime rind
  • 1/2 teaspoon kosher salt
  • 4 (6-oz.) skinless, boneless chicken breast halves
  • Cooking spray
  • 1/4 cup creamy peanut butter
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon water
  • 1 tablespoon canola oil
  • 2 teaspoons Sriracha chili sauce
  • 1 teaspoon minced peeled fresh ginger
  • 1 garlic clove, minced
  • 1/4 cup cilantro leaves

Nutrition Information

  • calories 345
  • fat 16.2 g
  • satfat 2.8 g
  • monofat 7.8 g
  • polyfat 3.7 g
  • protein 42 g
  • carbohydrate 7 g
  • fiber 1 g
  • cholesterol 124 mg
  • iron 1 mg
  • sodium 446 mg
  • calcium 20 mg
  • sugars 4 g
  • Est. Added Sugars 3 g

How to Make It

  1. Combine first 5 ingredients in a bowl. Rub spice mixture evenly over chicken. Heat a grill pan over medium-high. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Cut into slices.

  2. Combine peanut butter and next 6 ingredients (through garlic) in a bowl, stirring with a whisk. Spoon peanut butter mixture over chicken; sprinkle with cilantro.