Grilled Chicken with Sesame Ginger Peanut Dip
- 4 boneless skinless chicken breasts
- 11 oz. bottle Stonewall Kitchen Sesame Ginger Teriyaki Sauce, divided
- 1/2 cup peanut butter
- 2 cups heavy cream
- - kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
Place chicken in a baking dish; coat with ½ the Stonewall Kitchen Sesame Ginger Teriyaki Sauce. Marinate several hours to overnight, turning once or twice. Pour remaining sauce into a small saucepan; whisk in peanut butter and heavy cream. Bring sauce to a simmer over medium-low heat; do not boil. Grill chicken over high heat until firm, evenly browned and cooked through; season to taste with salt and pepper. Arrange cooked chicken on plates or a platter; cover and let rest 5 min. Ladle warm sauce on top of chicken or pour into a bowl for dipping.
Recipe courtesy of Stonewall Kitchen.
Good to Know: Find Stonewall Kitchen products in the Deli Department.
We recommend a dry Riesling with this dish.