Soy Grilled Chicken with Peanut Sauce
Tender, juicy chicken breasts char grilled on the outdoor grill to perfection and smothered in a spicy peanut sauce. The marinade is an amazing flavor that goes magically with the flavors in the peanut sauce. Don't skip the marinade, it also makes the chicken tender and moist.
Servings: 4 servings
Ingredients
Soy Marinade
- ½ cup soy sauce
- ¼ cup rice wine vinegar
- ¼ cup water
- ¼ cup brown sugar
- 3 garlic cloves finely minced
- 2 teaspoons grated fresh ginger
Chicken and Sauce
- 4 boneless skinless chicken breasts
- Spicy Peanut Sauce
Instructions
- Combine the soy sauce, water, brown sugar, garlic, and ginger in a shallow bowl or re-sealable plastic bag.
- Place the chicken breasts between two pieces of plastic wrap and pound each of them with a meat mallet so they are an even thickness.
- Place the chicken in the soy marinade and let it sit for at least 30 minutes.
- Prep your grill. The grill should be moderately hot at 350°F to 375°F (see below). If you are using a pellet grill, we recommend Hickory, Mesquite, Alder, or a blend for the pellets.
- Remove the chicken from the marinade and pat dry, then place on the hot grill. Cook on each side for about 3 to 5 minutes or until cooked through (see below for internal temperature)
- If the chicken gets browned too fast and the center is not cooked completely, move the chicken breasts to a cooler zone on the grill until they are completely cooked.
- Remove the chicken from the grill and let them rest for 5 minutes before serving. Serve with spicy peanut sauce.
Notes
Pound the chicken evenly. Flattening the thicker end helps the chicken cook evenly and prevents dry or undercooked spots.
Check your grill temperature. Aim for 350–375°F. If your grill doesn’t have a thermometer, hold your hand about 5 inches above the grate. If you can keep it there for 6 to 7 seconds, the heat is just right.
Cook to a safe temperature. The FDA recommends an internal temperature of 165°F for chicken breasts. I usually pull them off the grill around 157–160°F; the carryover heat during the 5–7 minute rest brings them up to about 165°F. Always follow FDA guidelines.
Nutrition
Serving: 1serving | Calories: 343kcal | Carbohydrates: 20g | Protein: 43g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 103mg | Sodium: 2250mg | Fiber: 2g | Sugar: 15g
