This is another recipe I got from Michael Symon’s 5 in 5 book. The original recipe calls for chicken thighs, but I had to substitute with chicken breasts to accommodate the rest of my household. I’ll include thighs in the recipe and you can make that judgement call for yourself.
Chicken Saytay with Spicy Peanut Sauce
- 2 tablespoons creamy peanut butter
- Grated zest and juice of 2 oranges
- 2 small jalapenos, minced
- 1/4 cup low sodium soy sauce
- 1/4 cup extra virgin olive oil
- 8 (4 oz) boneless, skinless chicken thighs, halved
- Kosher salt and black pepper
- 1/4 cup chopped cilantro
- Preheat grill.
- In a small bowl, whisk together peanut butter, orange zest and juice, jalapenos, soy sauce and olive oil. Season chicken with salt and pepper. In a medium bowl, toss chicken with half of the sauce.
- Place chicken on grill, cover and cook for 3 minutes. Uncover, flip, and cook for another 3 minutes, or until meat is well caramelized.
- Remove chicken from the grill and drizzle with the remaining sauce. Add fresh cilantro on top to garnish.
As a side dish, I made some charred Asian broccoli.
- Cut broccoli florets and stems into 1/2 inch pieces and spread onto a cookie sheet. Add 2 tablespoons of olive oil and 1 tablespoon of water, then stir to coat. Roast in the oven at 450° for 20-25 minutes, or until tender and charred around the edges.
- Add 2 tablespoons salted cashews, 1 tablespoon each of Asian fish sauce, lime juice, and cilantro. Add salt and pepper to taste. Stir to coat and then serve.