Weekly Winner:  Peanuty Pasta and Poultry Pleases Perfectly

I’ve made no attempt to hide my deep and abiding love affair with peanut sauces.  It’s something I simply cannot pass up either in a restaurant or while flipping through recipes.  I’m also a huge fan of The Pioneer Woman.  So needless to say when the forces of the universe collide to bring me a peanut sauce recipe by The Pioneer Woman (who, by the way gets bonus points for including pasta!) you know I’m going to be one happy cook!

Grilled Peanut Chicken and Broccolini from The Pioneer Woman did not disappoint.  The broccolini provided some nice crunch and bitterness to the slightly sweet and spicy sauce which is used to marinate the chicken and coat the pasta.  This isn’t fancy, I’m pretty sure positive it’s not authentic (barbecue sauce in peanut sauce??) but it is definitely delicious and different and incredibly worthy of being a Weekly Winner. And it made this cook very, very happy!

Grilled Peanut Chicken and Broccolini

Serves 4

Ingredients:

1/2 cup Olive Oil, Plus More For Drizzling

1/4 cup Peanut Butter

1/4 cup Soy Sauce, Plus More For Serving

1/4 cup Honey

2 Tablespoons Barbecue Sauce

3 dashes Worcestershire Sauce

1 whole Lemon, Juiced (or 2-3 Limes)

3 cloves Garlic

1/4 teaspoon Cayenne Pepper

4 whole Boneless, Skinless Chicken Breasts

8 ounces, weight Broccolini

Salt And Pepper, to taste

1 whole Onion, Sliced Thick

8 ounces, weight Thin Spaghetti Or Angel Hair, Cooked And Drained

Procedure:

Make the marinade/sauce by whisking together olive oil, peanut butter, soy sauce, barbecue sauce, honey, Worcestershire, lemon juice, garlic, and cayenne. Taste and add more honey, soy, or lemon juice depending on your taste. Pour off 1/2 cup of the sauce and save in the fridge for later. Place the chicken in the bowl, cover with the sauce, and refrigerate for 2 hours to marinate.

When you’re ready to cook, toss the broccolini with a little olive oil and sprinkle with salt and pepper.
Heat a large grill pan (or an outdoor grill) over medium heat. Drizzle with olive oil, then place the chicken, broccolini, and onion slices on the surface. Cook until the chicken is done, about 5-7 minutes per side, being careful to turn the broccolini to keep it from burning. (If the chicken is thick, you’ll want to get it started before you add the broccolini to the grill.) You want the broccolini to get nice and brown/grilled but not char. Cook onions until they’re brown and softened.
Before serving, heat the reserved sauce in a small skillet until bubbly. Remove from the heat and toss with the noodles.
To serve, pile noodles on a plate with a chicken breast, some of the broccolini, and a grilled onion slice. Serve with extra soy sauce.

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