- Calories 345
- Fat 16.2g
- Satfat 2.8g
- Monofat 7.8g
- Polyfat 3.7g
- Protein 42g
- Carbohydrate 7g
- Fiber 1g
- Cholesterol 124mg
- Iron 1mg
- Sodium 446mg
- Calcium 20mg
- Sugars 4g
- Est. added sugars 3g
Grilled Chicken Breasts with Satay Sauce
Photo: Jennifer Causey
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.
How to Make It
Step 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.
Step 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.
