Grilled Chicken with Spicy Almond Sauce

Tonight's dinner was nice and light in honour of the glorious spring weather! I've been holding on to a spicy peanut sauce recipe for quite some time, unable to make it for one reason or another. I decided tonight was the night and made some modifications so the recipe would fit Paul's paleo diet restrictions.

Paul put the chicken in some marinade early in the afternoon and I made the sauce when I got home from work. 2 grilled chicken breasts and one fantastic salad (made by Paul) later, we were in business. Delicious, spicy business.


Ingredients
Marinade
1/2 tbsp honey
1 tbsp almond butter
2 tbsp olive oil
1/2 lime, juiced
1 garlic clove, minced
1/2 tsp cayenne
1/4 tsp salt


Spicy Almond Sauce
1/2 cup almond butter
1/2 cup coconut milk
1/2 lime, juiced
1 1/2 tbsp soy sauce
1 tbsp honey
1/2 tsp garlic powder
1 tsp grated ginger
pinch of cayenne
1/4 cup chicken stock
splash of homo milk (or cream or half and half)


Directions
1. Marinate chicken for at least an hour, up to overnight. Grill for 5 minutes on each side, until almost cooked. Remove from grill, tent under tin foil for 10 minutes.

2. Combine everything but the last two ingredients of the sauce in a small pot over medium heat. Stir constantly until thickened. Whisk in chicken stock and milk.

3. Slice chicken breast and serve over salad. Spoon sauce on top. Dive in!