Gluten free

Dairy free

Grilled chicken satay

Name: Grilled chicken satay
Total time: 45 min
Yield: 4 servings
Ingredients: 183 ml lemon juice; 162 ml olive oil; 2 tsps salt; 1 Tbsp fresh thyme; 907.18 g boneless skinless chicken breast; 1 Tbsp dark sesame oil; 106.67 g onion; 1.5 tsps garlic; 1.5 fresh ginger root; 0.25 tsps red pepper flakes; 2 Tbsps red wine vinegar; 55 g brown sugar; 2 Tbsps soy sauce; 129 g creamy peanut butter; 0.25 ketchup; 2 Tbsps dry sherry; 1 tsp lime juice

Grilled Chicken with Sateay Sauce is a gluten-free and dairy-free dish that is perfect for The Fourth of July. It covers 32% of your daily requirements of vitamins and minerals and serves 4 people. This recipe takes around 45 minutes to prepare and cook.

Ingredients

lemon juice

183 ml

olive oil

162 ml

salt

2 tsps

fresh thyme

1 Tbsp

boneless skinless chicken breast

907.18 g

dark sesame oil

1 Tbsp

onion

106.67 g

garlic

1.5 tsps

fresh ginger root

1.5

red pepper flakes

0.25 tsps

red wine vinegar

2 Tbsps

brown sugar

55 g

soy sauce

2 Tbsps

creamy peanut butter

129 g

ketchup

0.25

dry sherry

2 Tbsps

lime juice

1 tsp

Method

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.