Cilantro Lime Grilled Chicken with Peanut Sauce & Coconut Rice
Chicken lovers flock to this tangy tart marinade. Coupled with a knock out peanut sauce, this is a dream weeknight dinner that keeps on giving throughout the week. On its own, the sauce is the perfect vehicle for dipping steamed broccoli, carrots, red peppers, and cauliflower. Don't let the long list of ingredients dissuade from making--once made, 1000 times repeated.
The sauce may be refrigerated for a week. Double the recipe and freeze half of the marinated chicken in a ziplock bag.
for the marinade
3/4 cup lime juice, freshly squeezed
1/2 cup olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons cilantro, minced
2 pounds boneless and skinless chicken breasts
1/2 cup salted peanuts, chopped
1 head butter leaf lettuce, leaves intact, core removed
1 1/2 cups jasmine rice
1 (13.5 ounce) can coconut milk
for the peanut sauce
1 tablespoon olive oil
1/2 tablespoon hot sesame oil
1/2 tablespoon dark sesame oil
1/2 small red onion, small dice
2 garlic cloves, minced
1 tablespoon fresh ginger root, grated
Pinch crushed red pepper flakes
1/4 cup brown sugar, packed
1 tablespoon tamari soy sauce
1 tablespoon dark soy sauce
1/2 cup peanut butter, preferably unsweetened
1/4 cup ketchup
1 teaspoon sriracha
2 tablespoons sherry
3 tablespoons lime juice, freshly squeezed
1 teaspoon red wine vinegar
FOR THE MARINADE
1. Whisk the lime juice, olive oil, salt, pepper and cilantro together.
2. Cut the chicken breasts in 3/4 inch wide by 3-inch long pieces and add to the marinade.
3. Cover and refrigerate for at least 6 hours.
4. Heat a CAST IRON PAN to medium-high heat. Add chicken pieces to hot pan and cook, turning after 2 or 3 minutes when side is golden brown. Cook until the chicken is cooked through and other side is golden too. Do not overcook, or the chicken pieces will lose their juiciness.
FOR THE RICE
1. Place 1 1/2 cups white, basmati or jasmine rice in a rice cooker (or cook according to instructions in a sauce pan on the stove top).
2. Add one 13.5 ounce can of coconut milk and 1/2 cup water to the rice.
3. Keep warm until ready to serve.
FOR THE PEANUT SAUCE
1. In a sauté pan, add the olive oil, sesame oils, ginger root, red pepper flakes, garlic and onion. Cook on medium heat until the onion softens and is almost translucent.
2. Whisk the vinegar, sugar, soy sauces, peanut butter, ketchup, srirachia, sherry, and lime juice together. Add to sauté pan and cook, stirring constantly, for about a minute.
3. Remove from heat and cool until ready to use.
1. Take one lettuce leaf, add a spoonful of coconut rice, two pieces of chicken, a dollop of peanut sauce , a sprinkling of chopped peanuts and fold to eat like a taco.