Spice-Rubbed Grilled Chicken with Sweet Chili-Ginger Butter Sauce

This Spice-Rubbed Grilled Chicken with Sweet Chili-Ginger Butter Sauce is shared by Plugrá® European-Style Butter. Plugrá is the official butter for The French Pastry School in Chicago and with one taste, you'll understand why. 

Spice-Rubbed Grilled Chicken with Sweet Chili-Ginger Butter Sauce

Prep Time

15 minutes

Cook Time

15 minutes

Serves

-  

This Spice-Rubbed Grilled Chicken with Sweet Chili-Ginger Butter Sauce is shared by Plugrá® European-Style Butter. Plugrá is the official butter for The French Pastry School in Chicago and with one taste, you’ll understand why.

Plugrá uses specially selected cream with just the right touch of butterfat to produce the highest-quality European Style Butter (ESB). Before churning, the butter is heated to the optimal temperature, then chilled and packed for just the right balance of moisture.

Ingredients

Chicken

  • 3/4 teaspoon chili powder
  • 1/2 teaspoon oregano, dried
  • 1/4 teaspoon cumin, ground
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 4 chicken breasts, boneless, halved

Sweet Chili-Ginger Butter Sauce

  • 1 cup dry white wine
  • 2 tablespoons honey
  • 1 tablespoon light soy sauce
  • 1 tablespoon fresh ginger, minced
  • 1/2 cup sweet chili sauce
  • 1/2 cup whipping cream
  • 4 tablespoons Plugra European- Style Butter
  • To taste salt and pepper

Preparation

  • 1 Coat cold cooking grate with nonstick cooking spray and place on grill over medium-high heat.
  • 2 Lightly spray chicken with cooking spray.
  • 3 In a small bowl, stir together chili powder, oregano, cumin, salt and pepper.
  • 4 Rub mixture over both sides of chicken.
  • 5 Place chicken on grate and grill, covered with grill lid, 6 minutes on each side or until done, basting with reserved Sweet Chili-Ginger Butter sauce on each side during the last 2 minutes of grilling.
  • 6 Serve warm with sauce.

Sweet Chili-Ginger Butter Sauce

  • 1 Combine wine, honey, soy sauce and ginger in a heavy small saucepan over high heat.
  • 2 Boil until liquid is reduced to 1/3 cup, about 4 minutes.
  • 3 Add sweet chili sauce and cream; boil until liquid is reduced almost by half, about 3 minutes.
  • 4 On low heat, gradually add the butter to the sauce, whisking just until melted.
  • 5 Season to taste with salt and pepper.
  • 6 Reserve 1/4 cup of sauce for basting of spice-rubbed grilled chicken.

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