8 large boneless, skinless chicken breast halves
Marinade
1 tbsp brown sugar
2 tbsps LAURA SCUDDER'S® Old Fashioned Nutty Peanut Butter
1/4 cup CRISCO® Canola Oil
1/2 oz soy sauce
1/3 cup fresh lime juice
2 cloves garlic, minced, (Large)
1/2 tsp cayenne pepper
1/2 tsp salt
Peanut Sauce
1 cup LAURA SCUDDER'S® Old Fashioned Nutty Peanut Butter
1 cup unsweetened coconut milk
1/4 cup fresh lime juice
3 tbsps soy sauce
2 tbsps dark brown sugar
2 tsps finely minced fresh ginger root
2 cloves garlic, minced
1/4 tsp cayenne pepper - or to taste
1/2 cup chicken stock
1/2 cup heavy cream
Chopped fresh cilantro, for garnish
Directions:
1. WASH, trim and pound the chicken to flatten to a consistent thickness.
2. MIX brown sugar, peanut butter, canola oil, soy sauce, lime juice, garlic, cayenne pepper and salt in a small bowl for marinade.
3. PLACE chicken in a shallow dish (or plastic bag). Cover with the marinade. Marinate 1 hour at room temperature or as long as overnight in the refrigerator.
4. REMOVE chicken from marinade and place on a hot grill. Grill about 4 to 6 minute on each side, turning only once, until browned.
5. COMBINE peanut butter, coconut milk, lime juice, soy sauce, brown sugar, ginger, garlic and cayenne in a heavy saucepan for peanut sauce. Cook over medium heat, stirring constantly for about 15 minutes or until thickened. Whisk in the stock and cream. Cook 1 minute more, whisking.
6. SPOON peanut sauce over hot chicken and sprinkle with the cilantro.
Preparation Time: 30 minutes
Cooking Time: 28 minutes
Makes: 8 Servings
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