Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Soy sauce

  2. 1/4 cup 59ml Dark molasses

  3. 2 teaspoons 10ml Pureed canned chipotle chilies in adobo

  4. 2 Garlic cloves - minced

  5. 6 Boneless skinless chicken breast halves

  6. 3/4 cup 109g / 3.8oz Plain dry bread crumbs

  7. 1/4 cup 27g / 1oz Sesame seeds

  8. 2 tablespoons 30ml Minced fresh parsley

  9. 1/3 cup 78ml Chicken broth

  10. 3 tablespoons 45ml Creamy peanut butter

Instructions Jump to Ingredients ↑

  1. In small bowl, combine soy sauce, molasses, chilies and garlic, stirring to blend. Remove 3 tablespoons mixture; refrigerate to use later.

  2. Place chicken between sheets of waxed paper or plastic wrap. Pound with flat side of meat mallet until about 1/8-inch thick. Set aside.

  3. In shallow dish such as a glass pie pan, combine bread crumbs, sesame seeds and parsley. Dip chicken pieces in soy sauce mixture, then coat with crumb mixture. Roll up chicken jellyroll fashion, and secure with wooden picks. Cover; refrigerate several hours or overnight, if desired (slices come out neater if chilled).

  4. Cut each chicken piece crosswise into 4 thick slices. Skewer crosswise onto 6 skewers, dividing chicken equally. Place chicken on grid over medium-hot coals; grill about 5 minutes a side or until chicken is no longer pink and juices run clear.

  5. While chicken cooks, in small saucepan, combine chicken broth and peanut butter. Bring to a boil over medium heat, stirring until smooth. Remove from heat; stir in reserved 3 tablespoons soy sauce mixture. Let cool to room temperature. Serve sauce with chicken.

  6. This recipe yields 6 servings.


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