GRILLED THAI PEANUT CHICKEN
Yield Portion Size
2 cups |
J. Hungerford Smith® Peanut Butter Topping
|
1/2 cup | |
4 tsp |
Red curry paste
|
1/4 cup |
Brown sugar, firmly packed
|
4 ea |
Limes, fresh, juiced
|
1 cup |
Hot water
|
4 ea |
Chicken breast, boneless, skinless
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 42 mg | 4% |
Carbohydrate | 50 g | 17% |
Cholesterol | 108 mg | 36% |
Total Fat | 77 g | 118% |
Iron | 2 mg | 9% |
Potassium | 354 mg | 0% |
Calories | 1134 kcal | 56% |
Sodium | 3290 mg | 137% |
Protein | 58 g | 115% |
Saturated Fat | 13 g | 66% |
Sugars | 40 g | 4% |
Dietary Fiber | 5 g | 18% |
Vitamin C | 3 mg | 5% |
Vitamin A | 864 iu | 17% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
In mixing bowl, combine first 6 ingredients; blend well. Set aside.
-
Step 2
Grill chicken on hot char-grill. Check each piece of chicken for doneness with thermometer (must reach 165°F). If underdone, place chicken on a wire rack-lined sheet pan into 400°F oven until temperature is reached. Remove from oven; allow to rest on rack for 5-10 minutes before serving.
-
Step 3
Slice chicken breasts on a bias cut; toss with small amount of peanut sauce to coat.
-
Step 4
Serve over steamed rice, if desired. Serve remaining sauce on the side.
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