Grilled chicken satay
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
0.75 cup
olive oil
0.75 cup
salt
2 tsps
fresh thyme
1 Tbsp
boneless skinless chicken breast
2 pound
dark sesame oil
1 Tbsp
onion
0.67 cup
garlic
1.5 tsps
fresh ginger root
1.5
red pepper flakes
0.25 tsps
red wine vinegar
2 Tbsps
brown sugar
0.25 cup
soy sauce
2 Tbsps
creamy peanut butter
0.5 cup
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.
Nutrition:
Carbs
41 g
Fat
37 g
Protein
57 g
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