I know that I normally am one to say that you don't always have to follow a recipe to a "T" - but sometimes, just sometimes, there are recipes that you probably should not mess with. This was one of those times. Mary at One Perfect Bite posted a recipe a while back for a peanut crusted chicken with a nutty sweet onion sauce that I knew I was going to have to try sooner or later. Well, that time finally came, but when it did, I thought I would change things up just a tad bit. The first thing was that I was going to grill the chicken instead of coating and baking it. That part went well.. YAY! (although, you know you can't go wrong with a crunchy baked piece of chicken.) The part that went way, way wrong was the sauce. Yep, there, I said it - I screwed up a sauce!!! (Please don't judge me, it could happen to anyone, even the self proclaimed sauce queen.) The first issue was that I did not have Greek yogurt - but I thought, no problem, I'll use sour cream or mayo or a mixture of both. The second issue was that I thought I would change the quantities of each ingredient thinking my mixture would be better. I was wrong. Very, very wrong. My sauce didn't turn out inedible, mind you, it just wasn't what I'm sure it was supposed to be. I believe my final peanut butter to sweet onion dressing ratio was off and it just ended up tasting too peanut buttery (if there is such a thing).
I will not lead you down the same path I was led, though. I will do Mary better justice than that. The recipe for the sauce is her recipe. I highly suggest if you try it.. stick to this one. Don't think you can make it better. lol You just might be disappointed!!
Nutty Sweet Onion Grilled Chicken
Adapted from Mary at One Perfect Bite
- Serves 2 -
2 boneless, skinless chicken breasts
For the marinade -
1 Tablespoon creamy peanut butter
3 Tablespoons Sweet Vadalia Onion Dressing
1 teaspoon soy sauce
1 Tablespoons water
1/2 Tablespoon white wine (optional)
For the sauce -
1 1/2 Tablespoons creamy peanut butter
5 Tablespoons Vidalia onion salad dressing
1/4 teaspoon soy sauce
2 teaspoons finely chopped parsley
1/4 cup Greek-stye yogurt
Mix together the ingredients for the marinade until well combined. Pour marinade over chicken, cover, and refrigerate for at least 4 hours.
In a small bowl, mix together the peanut butter and dressing until smooth. Stir in the soy sauce, parsley, and yogurt. (per Mary, if the sauce is too thick, thin out with milk) Cover and refrigerate until ready for use.
Preheat the grill to 375 degrees F. Oil the grill grates. Place the chicken over the fire and grill for 8-10 minutes per side or until chicken reaches an internal temperature of 160-165 degrees F. Remove from grill and let rest for 3-5 minutes. Serve with sauce. Enjoy!
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