Grilled Peanut Butter Chicken w/ Peanut Dipping sauce

www.mykitchenadventures1.blogpsot.com

adapted from PreventionRD and WW New Complete Cookbook


Servings - 6   Serving size - 1- 4 oz. breast w/ approx. 1 TBS. sauce    Points Plus per serving - For chicken alone:  6 points+,   For sauce alone:  1 point+,    For chicken AND sauce:  7 points+

Nutrition information for 1 serving of chicken*:  Calories - 248,   Total Fat - 11.8g,   Carb. - 6g,   Fiber - 1.3g  (* this information might be a bit high on the fat, calories and carbs, as you really do use very little of the marinade if you wipe it off the chicken prior to grilling.  It is hard to gauge exactly HOW MUCH marinade actually stays on the chicken itself and gets consumed but for the sake of counting....I am leaving it as is)

Nutrition information for 1 TBS of peanut sauce:  Calories - 42,   Total Fat - 3.1g,   Carb. - 2.6g,   Protein - 1.8g,   Fiber - 0.4g 


For the Marinade:

1/2 cup natural smooth peanut butter

2 TBS. reduced sodium soy sauce

2 TBS. fresh squeezed lime juice

2 TBS. unseasoned rice wine vinegar

4 cloves garlic, minced

a few drops of sriracha OR 1 tsp. red pepper flakes

1 tsp. fresh ginger, minced

6 - 4 oz. boneless, skinless chicken breasts


For the Peanut Sauce:

3 TBS. natural smooth peanut butter

2 tsp. granulated sugar

2 cloves garlic, minced

2 TBS. reduced sodium soy sauce

1 - 2 TBS. water

2 tsp. unseasoned rice wine vinegar

a few drops of sriracha

1 TBS. chopped fresh parsley OR cilantro


1.  In small bowl, whisk together all marinade ingredients except for chicken.  Mixture will be thick.  In a gallon sized ziplock bag, put chicken in, pour marinade over top, seal and massage into chicken.  Place bag in refrigerator for up to 1 - 2 hours. 

2. While chicken is marinading, make sauce.  In small bowl, whisk together all ingredients except parsley/cilantro.  Pour sauce into serving bowl, top with parsley or cilantro.  Cover and set aside until ready to serve.  

3.  When chicken is done marinading, heat grill to Med-hot.  Wipe off most of marinade and grill chicken until done on both sides and internal temperature reaches 165 degrees F.  Serve with reserved sauce. 

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