Grilled Chicken with Sateay Sauce
Grilled Chicken with Sateay Sauce requires approximately 45 minutes from start to finish. One serving contains 938 calories, 58g of protein, and 65g of fat. This gluten free and dairy free recipe serves 4 and costs $3.47 per serving. It will be a hit at your The Fourth Of July event. This recipe from Foodista has 9 fans. Head to the store and pick up skinless boneless chicken breasts, soy sauce, light brown sugar, and a few other things to make it today. With a spoonacular score of 75%, this dish is solid. If you like this recipe, take a look at these similar recipes: Grilled Chicken Wings with Spicy Chipotle Hot Sauce and Blue Cheese-Yogurt Dipping Sauce, Cornell Chicken (Grilled Chicken With White Barbecue Sauce), and Biltmore Estate Chicken Breasts Over Rigatoni – rich Gorgonzola sauce covers grilled chicken and pasta.
Servings: 4
Ingredients:
¾ cup freshly squeezed lemon juice (4-5 lemons)
¾ cup good olive oil
2 teaspoons salt
1 tablespoon minced fresh thyme leaves
2-pound boneless chicken breasts, halved and skinless
1-tablespoon good olive oil
1-tablespoon dark sesame oil
2/3-cup small-diced red onion
1 ½ teaspoons minced garlic
1 ½ minced fresh ginger root
¼ teaspoon crushed red wine pepper flakes
2 tablespoons good red wine vinegar
¼ cup light brown sugar packed
2 tablespoons soy sauce
½ cup smooth peanut butter
¼ ketchup
2 tablespoons dry sherry
1-½ teaspoons freshly squeezed lime juice (I used 2 limes)
Equipment:
whisk
bowl
grill
pot
Cooking instruction summary:
Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a large bowl. Cover and marinate in the refrigerator for 6 hours or overnight. (The longer the chicken marinates, the better it will taste). Heat the grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Remove from the grill, cover and let stand for a couple of minutes before serving. For the Satay Sauce Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. In a bowl whisk in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry and lime juice. Add to the onion mixture and cook for 1 minute. Cool and use alongside the chicken.
Step by step:
1. Whisk together the lemon juice, olive oil, salt, pepper, and thyme.
2. Pour over the chicken breasts in a large bowl.
3. Cover and marinate in the refrigerator for 6 hours or overnight. (The longer the chicken marinates, the better it will taste).
4. Heat the grill and cook the chicken breasts for 10 minutes on each side, until just cooked through.
5. Remove from the grill, cover and let stand for a couple of minutes before serving.
6. For the Satay Sauce
7. Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes.
8. In a bowl whisk in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry and lime juice.
9. Add to the onion mixture and cook for 1 minute.
10. Cool and use alongside the chicken.
Nutrition Information:
covered percent of daily need
