Grilled Chicken Breasts with Satay Sauce

The sauce is so delicious, you might want to double it. Barb L.

Serves: 4


2 tsp light brown sugar

½ tsp chili powder

½ tsp garlic powder

½ tsp lime zest

½ tsp sea salt or kosher salt

4 (about 6 oz each) skinless, boneless, chicken breasts

¼ cup creamy peanut butter

1 ½ Tbsp Flying Olive Honey Ginger Balsamic Vinegar

1 Tbsp water, more as needed

2 Tbsp Flying Olive Lime, Chipotle, Harissa, or Cayenne Red Chili Extra Virgin Olive Oil or a Combination (we like 4 tsp of Lime + 2 tsp of Cayenne Red Chili), divided

1 tsp fresh, peeled ginger, minced

1 clove garlic, minced

¼ cup cilantro leaves, roughly chopped


Combine the brown sugar, garlic powder, chili powder, lime zest, and salt in a small bowl. Mix well. Rub the spice mixture evenly over the chicken breasts.

Heat a grill pan (or cast iron skillet) over medium-high heat. Add 1 Tbsp of Flying Olive EVOO or Combination of Choice. When the oil is hot, add the chicken to the pan. Cook about 5 minutes on each side or until done. Remove the chicken from the pan and let sit for 5 minutes, loosely covered with foil.

In a small saucepan, over very low heat, whisk together the peanut butter, Flying Olive Honey Ginger Balsamic Vinegar, water, and 1 Tbsp Flying Olive EVOO or Combination of Choice, ginger, and garlic. Add any juice left from the resting chicken and the skillet to the mixture and whisk it into the mixture. Remove from heat. If the sauce is tool thick, add 1 Tbsp of water at a time until it has reached the desired consistency.

Slice the chicken. Spoon the peanut butter mixture over the chicken and sprinkle on the cilantro and serve.

Inspired by a recipe in Cooking Light, December 2016

Submitted by Barb L.