Ingredients Jump to Instructions ↓

  1. 8 large boneless, skinless chicken breast halves

  2. Marinade

  3. 1 tablespoon brown sugar

  4. 2 tablespoons Jif® Extra Crunchy Peanut Butter

  5. 1/4 cup Crisco® Pure Canola Oil

  6. 1/2 ounce soy sauce

  7. 1/3 cup fresh lime juice

  8. 2 large cloves garlic, minced

  9. 1/2 teaspoon cayenne pepper

  10. 1/2 teaspoon salt

  11. Peanut Sauce

  12. 1 cup Jif® Extra Crunchy Peanut Butter

  13. 1 cup unsweetened coconut milk

  14. 1/4 cup fresh lime juice

  15. 3 tablespoons soy sauce

  16. 2 tablespoons dark brown sugar

  17. 2 teaspoons finely minced fresh gingeroot

  18. 2 cloves garlic, minced

  19. 1/4 teaspoon cayenne pepper, or to taste

  20. 1/2 cup chicken stock

  21. 1/2 cup heavy cream

  22. Chopped fresh cilantro, for garnish

Instructions Jump to Ingredients ↑

  1. Directions WASH, trim and pound chicken to flatten to a consistent thickness.

  2. MIX brown sugar, peanut butter, oil, soy sauce, lime juice, garlic, cayenne pepper and salt in a small bowl to make marinade.

  3. PLACE chicken in a shallow dish (or food storage bag). Cover with marinade. Marinate 1 hour at room temperature or as long as overnight in refrigerator.

  4. When ready to cook: HEAT grill. Combine peanut butter, coconut milk, lime juice, soy sauce, dark brown sugar, ginger, garlic and cayenne in a heavy saucepan to make peanut sauce. Cook over medium heat, stirring constantly, about 15 minutes or until thickened. Whisk in chicken stock and cream. Cook 1 minute more, whisking. Keep warm while grilling chicken.

  5. REMOVE chicken from marinade and place on hot grill. Grill 4 to 6 minutes on each side, turning only once, until browned and no longer pink in center.

  6. SPOON peanut sauce over hot chicken and sprinkle with cilantro.


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