Grilled Peanut Ginger Chicken

http://mykitchenadventures1.blogspot.com/2013/06/grilled-peanut-ginger-chicken.html

Servings - 8   Serving Size - 1-4 oz. chicken breast   Points Plus per serving* - 9 Points+
Calories - 338,   Total Fat - 16.6g,   Carb. - 8.6g,   Protein - 40.1g,   Fiber - 1.1g    * (this information includes the marinade and it 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.  It is very probable that the actual amounts of fat, calories and carbs is lower than the numbers given above but for the sake of counting....I am leaving it as is) 

8-4 oz. boneless, skinless chicken breasts
1/2 cup orange juice
1/2 cup creamy peanut butter
2 TBS chile paste (such as Thai Kitchen Roasted Red Chile Paste) 
1/4 cup low sodium soy sauce
2 TBS canola oil
2 TBS unseasoned rice vinegar
4 cloves garlic, minced
1 TBS fresh ginger, minced
1/4 tsp fresh ground black pepper
a sprinkle of red pepper flakes (optional) 

1.  In a medium bowl or 4-cup glass measure, combine the peanut butter, orange juice, chile paste, soy sauce, oil, rice vinegar, garlic, ginger, black pepper and red pepper flakes (if using).  
2.  Place chicken breasts in a reclosable zipper bag and pour marinade over the chicken.  Seal and place bag in a container and place in refrigerator.  Allow chicken to marinade 2 to 4 hours.  
3.  Heat grill to med-high heat.  Remove chicken from marinade, allowing excess to drain off.  Place on grill and grill until chicken is done or reaches an internal temperature of 165 degrees F.   You can baste chicken with marinade while cooking for more flavor.  Discard remaining marinade.  (You can also make this chicken indoors with a grill pan, if you like.  Just be sure to get as much of the marinade off as possible to avoid the sugar from the orange juice from burning in the pan) 

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