Grilled Chicken Breasts with Zesty Peanut Sauce

Campbell's Grilled Chicken Breasts with Zesty Peanut Sauce Recipe

This sweet and savory dish combines some unusual ingredients like peanut butter, coconut milk, ginger and cilantro to make a grilled chicken dish with a mouthwatering sauce.  You'll find that this is one recipe that the whole family will enjoy.

At a glance

Prep

20 min.

Total

4 hr. 50 min.

Serves

8

Marinate: 4 hr.

Cook: 15 min.

Grill: 15 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

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What You'll Need

3 tablespoons brown sugar
1 cup plus 2 tablespoons Jif® creamy peanut butter
1/4 cup Crisco® vegetable oil
1/2 cup plus 3 tablespoons soy sauce
1/3 cup plus 4 tablespoons lime juice
4 cloves garlic, minced
3/4 teaspoon cayenne pepper
2 1/2 pounds skinless, boneless chicken breast halves
1 cup unsweetened coconut milk
2 teaspoons finely minced fresh ginger root
1/2 cup Swanson® Chicken Broth or Swanson® Chicken Stock
1/2 cup heavy cream
to taste Chopped cilantro

How to Make It

  • 1

    Stir 1 tablespoon brown sugar, 2 tablespoons peanut butter, the oil, 1/2 cup soy sauce, 1/3 cup lime juice, half the garlic and 1/2 teaspoon cayenne pepper in a shallow, nonmetallic dish or gallon-size resealable plastic bag.  Add the chicken and turn to coat.  Cover the dish or seal the bag and refrigerate for 4 hours or overnight.

  • 2

    Remove the chicken from the marinade.  Discard the marinade.

  • 3

    Lightly oil the grill rack and heat the grill to medium.  Grill the chicken for 15 minutes or until cooked through, turning the chicken over once halfway through the grilling time.

  • 4

    Stir the remaining brown sugar, peanut butter, soy sauce, lime juice, garlic, cayenne pepper, the coconut milk and ginger root in a 3-quart saucepan.  Cook and stir over medium heat for 15 minutes or until the mixture is thickened.  Stir in the broth and heavy cream.  Serve the sauce with the chicken.  Sprinkle with the cilantro.

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RID#26855

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