Grilled Chicken with Sesame Ginger Peanut Dip

Serves 4
  • 4 boneless skinless chicken breasts
  • 11 oz. bottle Stonewall Kitchen Sesame Ginger Teriyaki Sauce, divided
  • 1/2 cup Kowalski's 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 hrs. to overnight, turning once or twice. Pour remaining sauce into a small saucepan; whisk in peanut butter and 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.

Wine Pairing

We recommend a dry Riesling with this dish.