Grilled chicken breast with peanut sauce
- 15 ml (1 tbsp) ginger, grated
- 2 garlic cloves, minced
- 15 ml (1 tbsp) toasted sesame oil
- 30 ml (2 tbsp) light soy sauce or tamari sauce
- Juice of 2 limes
- Salt and freshly ground black pepper
- 4 skinless chicken breasts
- 5 ml (1 tsp) ginger, grated
- 15 ml (1 tbsp) light soy sauce or tamari sauce
- 15 ml (1 tbsp) rice vinegar or mirin
- 5 ml (1 tsp) sugar
- 60 ml (1/4 cup) crunchy peanut butter
- 60 ml (1/4 cup) chicken broth
- 10 ml (2 tsp) toasted sesame oil
- 45 ml (3 tbsp) fresh coriander, chopped
- Steamed white rice (optional)
- In a bowl, mix together the marinade ingredients.
- Add the chicken breasts to the marinade.
- Marinate in the refrigerator for 20 minutes.
- In a small saucepan, mix together the ginger, soy sauce, vinegar, sugar, peanut butter and chicken broth.
- Simmer for a few minutes until evenly combined.
- Add the sesame oil, whisking to emulsify. Keep warm (do not boil any longer).
- Preheat one side of the barbecue to high and the other side to low.
- Lightly coat the grill rack with oil.
- Drain and pat the chicken breasts dry.
- Barbecue the breasts from 5 to 6 minutes on each side over high heat, then turn off the burner.
- Transfer the breasts to the side with low heat.
- Close the barbecue lid and continue to cook for another 8 to 10 minutes.
- Check the breasts occasionally.
- Sprinkle the chicken breasts with the coriander.
- Serve with the peanut sauce and steamed rice.