I love grilled chicken in any form, plain or marinated. One of my favourite ways to eat chicken breast. Those striking lines looks so gorgeous. The best part about grilling is that you have to do very little prep to make your dish delicious and bask in the glory of your guests going ga ga over it!
Here is one such recipe which is not only easy but uses a different twist of ingredients. A warm peanut butter sauce is what makes this dish so worth while! Inspired by Thai. I’ve added ingredients which were easily available from my home garden like lemon grass and basil.
What makes this dish extra special is that I’ve plated it in a hand painted plate made by a dear friend of mine. You can find more such lovely hand painted stuff on her facebook page.
200gms boneless chicken breast
1tbs chopped lemon grass
4-5 kaffir leaves
1/2tsp chopped ginger
1/2tsp chopped garlic
1/2 cup peanut butter (I used i2cook’s organic peanut butter)
3-4 chopped Thai red chillies
1tsp tamarind paste
salt & pepper to taste
some oil for grilling (used a mix of vegetable & toasted sesame oil)
finely chopped basil for garnish
some fresh salad to serve (I served mine with sunflower leaves & cherry tomatoes)
- Cut the chicken pieces into desired size and pat dry.
- Blend the peanut butter, kaffir leaves, lemon grass, ginger, garlic, red chillies and tamarind paste with some water into a smooth paste.
- Add the prepared paste, salt and pepper to the chicken. Refrigerate for an hour or overnight.
- Grill the chicken pieces on both sides until cooked.
- Make the sauce by bringing the paste with a little water to a light boil. Take care not to make it runny and should have a sauce like consistency.
- Plate the grilled chicken topped with some warm peanut butter sauce, garnished with some chopped basil.
- Serve hot with some salad to add some crunch. Serves 2.
Some more peanut butter recipes.