Peanut Saucied Chicken (Egg-Free)


Janelle, Talk of Tomatoes – This chicken is a GREAT meal to serve when you are looking for an alternative to the summer hamburger a la BBQ. If I invite a family over for dinner, kids and adults alike will rave about this sauce, giving erstwhile glances around the table before they scoop a much-too-large pile into their mouths.

You marinate the chicken, then grill it to perfection. I like to use chicken tenders, because the size is easy to slice into bites or eat right off a skewer. And if you know me, you know I get a kick out of meals that keep on giving. This particular sauce keeps well in the fridge for a week. Which for my purposes translates to another round of skewered chicken on another night, not too far in the future.

Janelle's Peanut Sacue Chicken

Chicken Marinade
12-15 chicken tenders
juice of 4 lemons
2/3 cup olive oil
2 tsp kosher salt
1 tsp coarse ground pepper
1 T thyme leaves

Peanut Sauce
1 T olive oil
1 T dark sesame oil
2/3 cup diced red onion
4 cloves minced garlic
1 T minced ginger
pinch red pepper flakes
2-3 T red wine vinegar
1/4 cup brown sugar
2-3 T soy
1/2 cup smooth peanut butter
1/4 cup ketchup
2 T sherry
juice from one lime

Whisk marinade; place with chicken in large ziploc and put in fridge for 6 hours or overnight. Grill chicken (with or without skewers). For sauce: put in sauce pan the oils, onion, garlic, ginger and red pepper. Cook over medium for 10 minutes. Whisk in remaining ingredients, cook one more minute.

*recipe adapted from Barefoot Contessa (Thanks Ina!)

Photo by Janelle

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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