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Grilled Chicken Breasts with Zesty Peanut Sauce

Grilled Chicken Breasts with Zesty Peanut Sauce

4.71
(7)

This sweet and savory dish combines some unusual ingredients like peanut butter, coconut milk, ginger and cilantro to make a grilled chicken dish with a mouthwatering sauce.  You'll find that this is one recipe that the whole family will enjoy.

serves 8 people

Ingredients

cost per recipe: $14.59

The price is determined by the national average.

  • 3

    tablespoons brown sugar

  • 1

    cup plus 2 tablespoons creamy peanut butter

  • 1/4

    cup vegetable oil

  • 1/2

    cup plus 3 tablespoons soy sauce

  • 1/3

    cup plus 4 tablespoons lime juice

  • 4

    cloves garlic, minced

  • 3/4

    teaspoon cayenne pepper

  • 2 1/2

    pounds skinless, boneless chicken breast halves

  • 1

    cup unsweetened coconut milk

  • 2

    teaspoons finely minced fresh ginger root

  • 1/2

    cup Swanson® Chicken Broth or Swanson® Chicken Stock

  • 1/2

    cup heavy cream

  • 1

    tablespoon chopped fresh cilantro

view nutrition info

How to Make It

Stir 1 tablespoon brown sugar, 2 tablespoons peanut butter, the oil, 1/2 cup soy sauce, 1/3 cup lime juice, half the garlic and 1/2 teaspoon cayenne pepper in a shallow, nonmetallic dish or gallon-size resealable plastic bag.  Add the chicken and turn to coat.  Cover the dish or seal the bag and refrigerate for 4 hours or overnight.
Remove the chicken from the marinade.  Discard the marinade.
Lightly oil the grill rack and heat the grill to medium.  Grill the chicken for 15 minutes or until cooked through, turning the chicken over once halfway through the grilling time.
Stir the remaining brown sugar, peanut butter, soy sauce, lime juice, garlic, cayenne pepper, the coconut milk and ginger root in a 3-quart saucepan.  Cook and stir over medium heat for 15 minutes or until the mixture is thickened.  Stir in the broth and heavy cream.  Serve the sauce with the chicken.  Sprinkle with the cilantro.
Step 1

Stir 1 tablespoon brown sugar, 2 tablespoons peanut butter, the oil, 1/2 cup soy sauce, 1/3 cup lime juice, half the garlic and 1/2 teaspoon cayenne pepper in a shallow, nonmetallic dish or gallon-size resealable plastic bag.  Add the chicken and turn to coat.  Cover the dish or seal the bag and refrigerate for 4 hours or overnight.

Step 2

Remove the chicken from the marinade.  Discard the marinade.

Step 3

Lightly oil the grill rack and heat the grill to medium.  Grill the chicken for 15 minutes or until cooked through, turning the chicken over once halfway through the grilling time.

Step 4

Stir the remaining brown sugar, peanut butter, soy sauce, lime juice, garlic, cayenne pepper, the coconut milk and ginger root in a 3-quart saucepan.  Cook and stir over medium heat for 15 minutes or until the mixture is thickened.  Stir in the broth and heavy cream.  Serve the sauce with the chicken.  Sprinkle with the cilantro.

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Made With
Swanson® Chicken Stock

Swanson® Chicken Stock

BUY NOW
Swanson® Chicken Broth

Swanson® Chicken Broth

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Ratings & Reviews

(7)
  • Addison K.

    November 15, 2013

    great marinade

    I made two alteration to the marinade, and that was to reduce the soy sauce by almost half (1/4) and add just over 1/8 cup Worcestershire sauce. While grilling I reduced heat and marinated throughout until the last 5-10min. I also used peanut butter with chopped peanuts in it, which gave it a crunch. Served it over a bed of rice which was also delicious with the sauce. Overall I would call it a my new favorite salty and sour chicken grilling marinade!

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  • happycook28

    July 18, 2013

    Best Chicken Ever!

    This recipe was easy to make and everyone loved it! Best Recipe I have found so far! And even though most people skipped making the side sauce, Do not fall into the peer pressure make the side sauce it pulls the whole meal together! SO YUMMY!!!

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  • ChefJanine

    April 30, 2013

    The secret to the Zest, is the lime......

    I have medical problems with peanuts, so I changed the recipe. I exchanged the peanut butter for almond milk. OR......just use all coconut milk...your choice. Either tastes great. I also cut the cayenne pepper down to 1/4 teaspoon, since it is very hot spicey.....again it's a preference. You can also exchange 1 tsps ground ginger for the ginger root. Not everyone has the root on hand. Bon Apetite !

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  • Veronica C.

    June 8, 2010

    Grilled Chicken Breasts with Zesty Peanut Sauce

    I used the marinade only and didn't make the sauce. When I made the marinade I added some ginger to the recipe. My family loved it! Definitely will use this marinade again.

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  • Tracy L.

    March 15, 2009

    Grilled Chicken Breasts with Zesty Peanut Sauce

    Fantastic!! I love trying new, innovative chicken recipes. My family loves chicken, and I am always looking for new ways to fix their favorites! Thanks for the new ideas!

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