2 T brown sugar
2 T fresh lime juice, plus wedges for serving
3 T Ponzu (*see Cook’s Note above)
1-2 t Sriracha Chili Sauce
2 t vegetable oil
3 green onions, white and green parts, separated and thinly sliced
1 garlic clove, minced
2 large eggs, light beaten
1/2 C fresh cilantro, chopped
1/4 C chopped roasted, salted peanuts
1/2 C cilantro
2 T soy sauce or Ponzu (*see Cook’s Note above)
1 T toasted sesame oil
Pour marinade over chicken breast and let flavors sink in for 30-60 minutes in the refrigerator.
Prepare your grill or broiler. Cook until temperature registers 165F on the meat thermometer. Let the chicken breasts rest for 5 minutes before serving, this prevents the meat from drying up.