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.
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
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
Est. added sugars 3g
How to Make It
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.
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.
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