Ingredients:
4 boneless skinless chicken breast halves
2 garlic cloves
2 tablespoons chopped fresh mint
1/2 cup peanut butter
1/2 cup canola oil
1/4 cup soy sauce
1 lemons, juice of
2 tablespoons brown sugar
1/8-1/4 teaspoon cayenne pepper
fresh mint sprigs, for garnish
cherry tomatoes, for garnish
Directions:
Cut breasts lengthwise into thirds or quarters. Mince garlic and mint in food processor fitted with the metal blade. Add peanut butter, oil, soy sauce, lemon juice, brown sugar and cayenne pepper to taste to processor and process to blend. Pour half of sauce over chicken, cover and refrigerate 1 hour or overnight. (You can do this in the morning before work, and it is ready to cook for dinner.) Cover and refrigerate remaining sauce.
Thread chicken onto skewers and grill or broil 4 to 6 minutes until done.
Heat reserved Peanut Sauce over very low heat or in microwave. (It may separate if heated too quickly. If this happens, stir to remix.) Serve chicken with Peanut Sauce for dipping.
Servings: 4-6
Time preparation: 5 min.
Time total: 11 min.