Grilled Chicken with Asian Almond Butter Sauce
Recipe type: Main Dish
Serves: 8
  • Chicken:
  • 8 boneless, skinless, chicken cutlets or pargiot, pounded thin
  • 3 tablespoons olive oil
  • 1 ½ tablespoons red wine vinegar
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • Asian Almond Butter Sauce (see recipe below)
  1. For the chicken: Place chicken in a resealable plastic bag. In a small bowl, whisk oil, vinegar, onion powder, garlic powder, salt and pepper. Pour over chicken and marinate in bag for 30 minutes or up to overnight.
  2. Heat a grill pan or an outdoor grill. Grease grill grates. Place chicken on hot grill and cook, undisturbed for 3 – 4 minutes. Turn chicken and grill on other side until cooked through, about another 3 – 4 minutes. Alternatively, the chicken can be seared in a skillet or baked in a 350-degree oven for about 25 minutes.
  3. For the sauce: In a small bowl, whisk almond butter, hot water, ginger, garlic, vinegar, scallions, soy sauce, cilantro, and black pepper until creamy. Add salt if needed, or if the almond butter has no salt in it; start with about ¼ teaspoon kosher salt.
  4. Serve as a sauce for grilled chicken or steak, or as a dip.
Recipe by Gourmet Passover Cooking at