Ingredients

• 8 large boneless, skinless chicken breast halves
• MARINADE:
• 1 tablespoon brown sugar
• 2 tablespoons Jif® Extra Crunchy Peanut Butter
• 1/4 cup Crisco® Pure Canola Oil
• 1/2 cup soy sauce
• 1/3 cup fresh lime juice
• 2 large cloves garlic, minced
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• PEANUT SAUCE:
• 1 cup Jif® Extra Crunchy Peanut Butter
• 1 cup unsweetened coconut milk
• 1/4 cup fresh lime juice
• 3 tablespoons soy sauce
• 2 tablespoons dark brown sugar
• 2 teaspoons finely minced fresh gingeroot
• 2 cloves garlic, minced
• 1/4 teaspoon cayenne pepper, or to taste
• 1/2 cup chicken stock
• 1/2 cup heavy cream
• Chopped fresh cilantro, for garnish

Instructions

1. WASH, trim and pound chicken to flatten to a consistent thickness.
2. MIX brown sugar, peanut butter, oil, soy sauce, lime juice, garlic, cayenne pepper and salt in a small bowl to make marinade.
3. PLACE chicken in a shallow dish (or food storage bag). Cover with marinade. Marinate 1 hour at room temperature or as long as overnight in refrigerator.
4. When ready to cook: HEAT grill. Combine peanut butter, coconut milk, lime juice, soy sauce, dark brown sugar, ginger, garlic and cayenne in a heavy saucepan to make peanut sauce. Cook over medium heat, stirring constantly, about 15 minutes or until thickened. Whisk in chicken stock and cream. Cook 1 minute more, whisking. Keep warm while grilling chicken.
5. REMOVE chicken from marinade and place on hot grill. Grill 4 to 6 minutes on each side, turning only once, until browned and no longer pink in center.
6. SPOON peanut sauce over hot chicken and sprinkle with cilantro.