This June’s CHEF’S BOX™ from FoodiePages.ca is curated by Hawksworth Restaurant. Order to get our new Beet Ketchup and this recipe, as well as four other amazing BC artisan products and recipes from Hawksworth Chef de Cuisine Chris Stewart.
Grilling Marinade Ingredients:
-1/4 Cup olive oil
-1/4 Cup apple cider vinegar
-1 Tbsp soy sauce
-1 Tbsp sesame oil
-Juice of 1/2 Lime
-Sea salt and black pepper to taste
Beet Ketchup Chèvre Cashew Butter Ingredients:
-1/4 Cup goat cheese
-1/4 Cup cashew butter
Method:
Before adding chicken, keep 1/3 of the the marinade aside for glazing.
Marinate chicken breasts over night or for a minimum of 3 hours .
Grill chicken and brush with excess marinade in final minutes.
Remove from grill and let sit covered for 5 min.
Slice in 1/2 inch chunks and serve on Beet Ketchup Chèvre Cashew Butter.
Drizzle with Olive Oil and Balsamic Vinegar and finish with Lemon Zest and sprig of Thyme.
Voila! Grilled chicken breasts in beet ketchup marinade.
