Grilled Chicken with Charred Scallions and Peanut Sauce
By America's Test KitchenPublished on June 12, 2020
Time
30 minutes
Yield
Serves 4
Ingredients
¼ cup creamy peanut butter 3 tablespoons warm water 2 tablespoons soy sauce 2 tablespoons toasted sesame oil, divided1 tablespoon sriracha ¾ teaspoon table salt, divided½ teaspoon pepper 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and pounded ½ inch thick16 scallions, trimmed¼ cup salted dry-roasted peanuts, chopped
Before You Begin
Serve with rice or Chinese egg noodles.
Instructions
- Whisk peanut butter, warm water, soy sauce, 1 tablespoon oil, and sriracha together in bowl. Transfer 3 tablespoons peanut sauce to small bowl and stir in ½ teaspoon salt and ¼ teaspoon pepper. Set aside.
- Pat chicken dry with paper towels. Brush both sides of chicken with reserved 3 tablespoons peanut sauce. Brush scallions with remaining 1 tablespoon oil and sprinkle with remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper.
- Grill chicken and scallions over hot fire until chicken registers 160 degrees, about 5 minutes per side, and scallions are lightly charred, about 3 minutes per side. Transfer chicken and scallions to platter, tent with foil, and let rest for 5 minutes. Slice chicken on bias ½ inch thick and cut scallions into 2-inch pieces. Sprinkle with peanuts. Serve with remaining peanut sauce.
Time
30 minutesYield
Serves 4Ingredients
¼ cup creamy peanut butter
3 tablespoons warm water
2 tablespoons soy sauce
2 tablespoons toasted sesame oil, divided
1 tablespoon sriracha
¾ teaspoon table salt, divided
½ teaspoon pepper
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and pounded ½ inch thick
16 scallions, trimmed
¼ cup salted dry-roasted peanuts, chopped
Ingredients
¼ cup creamy peanut butter
3 tablespoons warm water
2 tablespoons soy sauce
2 tablespoons toasted sesame oil, divided
1 tablespoon sriracha
¾ teaspoon table salt, divided
½ teaspoon pepper
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and pounded ½ inch thick
16 scallions, trimmed
¼ cup salted dry-roasted peanuts, chopped
Ingredients
¼ cup creamy peanut butter
3 tablespoons warm water
2 tablespoons soy sauce
2 tablespoons toasted sesame oil, divided
1 tablespoon sriracha
¾ teaspoon table salt, divided
½ teaspoon pepper
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and pounded ½ inch thick
16 scallions, trimmed
¼ cup salted dry-roasted peanuts, chopped
Why This Recipe Works
Leaving the scallions whole made for easier grilling.
Before You Begin
Serve with rice or Chinese egg noodles.
Instructions
- Whisk peanut butter, warm water, soy sauce, 1 tablespoon oil, and sriracha together in bowl. Transfer 3 tablespoons peanut sauce to small bowl and stir in ½ teaspoon salt and ¼ teaspoon pepper. Set aside.
- Pat chicken dry with paper towels. Brush both sides of chicken with reserved 3 tablespoons peanut sauce. Brush scallions with remaining 1 tablespoon oil and sprinkle with remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper.
- Grill chicken and scallions over hot fire until chicken registers 160 degrees, about 5 minutes per side, and scallions are lightly charred, about 3 minutes per side. Transfer chicken and scallions to platter, tent with foil, and let rest for 5 minutes. Slice chicken on bias ½ inch thick and cut scallions into 2-inch pieces. Sprinkle with peanuts. Serve with remaining peanut sauce.
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