Grilled Chicken with Sateay Sauce
Grilled Chicken with Sateay Sauce could be just the gluten free and dairy free recipe you've been looking for. One serving contains 677 calories, 57g of protein, and 38g of fat. For $3.47 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 4. 9
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 0.75 cup lemon juice
- 0.75 cup olive oil
- 2 teaspoons salt
- 1 tablespoon thyme leaves
- 2 pound chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 0.6666667 cup small-diced onion
- 1.5 teaspoons garlic
- 1.5 ginger root
- 0.25 teaspoon red wine pepper flakes
- 2 tablespoons red wine vinegar
- 0.25 cup brown sugar
- 2 tablespoons soy sauce
- 0.5 cup smooth peanut butter
- 0.25 ketchup
- 2 tablespoons sherry
- 1 teaspoons lime juice
Instructions
- 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.