Gluten-Free 12-Minute Thai Chicken Recipe
Yay for Friday! If you’ve had a busy week and want to relax at home tonight or if you have plans to go out on the town, I have a simple, super quick dinner for two that you can whip up before you get on with your Friday plans. This Gluten-Free 12-Minute Thai Chicken recipe’s name does not lie – it takes 12 minutes!
The beauty of this recipe is that it’s simple enough to make any day of the week, tastes amazing, and can be paired with any starch and/or veggie side dishes. I like to serve mine alongside some simple rice that I prepared earlier in the week and a salad, that way I just have to cook the chicken and the rest is practically done.
To give this dish some Thai flair, I’ve added SunButter (a nut-free peanut butter substitute) and chili garlic sauce. The result is delicious and flavorful. You can add more or less of the chili garlic sauce, depending on your spice preference.
Happy Friday to you all! Enjoy your weekend.
- 2 (4-5 ounce) boneless, skinless chicken breasts
- 1 tablespoon olive oil plus more for serving
- Kosher or fine sea salt
- Freshly ground black pepper
- 1 lime , plus lime wedges for serving
- 3 tablespoons SunButter
- 1 tablespoon chili garlic sauce (use more or less depending on how spicy you want it)
Preheat the broiler and position the top rack 4-5 inches from the heat source.
Score the chicken breasts in a crisscross pattern on one side. Rub both sides with olive oil and season with salt and pepper. Place the crisscross side down in a cold, oven-proof skillet and place on the stove. Turn burner to medium-high heat. Cook until browned, about 5 minutes. While it is cooking, make the sauce.
Zest the lime and save the zest for later. Squeeze the lime juice into a small bowl and mix in the SunButter and chili garlic sauce. It should be a smooth paste consistency. If too thick, add a few drops of water.
Remove chicken from the stove, flip over, and spread the paste over the top. Broil for 4-5 minutes or until the chicken is cooked through. Sprinkle the reserved lime zest on top, drizzle with a bit of olive oil, and serve with additional lime wedges.
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