|
Thai Grilled Chicken
The Rest of the Best - Vol. 2 (Page: 197)
A Year of The Best (Page: 54)
Recipe of the Month - September 2008
View past Recipes of the Month
Serve with Thai Noodle Salad, pg. 101 Rest of the Best - Vol. 2 (on the website).
Ingredients:
Marinade:
1/3 cup fresh basil
1/3 cup fresh mint
1/3 cup fresh cilantro
3 Tbsp. peeled, chopped ginger
2-3 garlic cloves
1 1/2 Tbsp. soy sauce
1 1/2 Tbsp. fish sauce
1 1/2 Tbsp. vegetable oil
1 1/2 Tbsp. brown sugar
1 Anaheim pepper, chopped
6 skinless, boneless chicken breast halves (2 lb/ 1 kg)
Instructions:
To Make Marinade: Process all ingredients in food processor or blender until finely chopped.
Arrange chicken in a glass baking dish. Pour marinade over, cover and refrigerate several hours or overnight. Remove chicken from marinade and grill until chicken is no longer pink in the middle.
Experience is something you don't need until just after you need it.
Click here to
mail this recipe to a friend.
Click here to
add this recipe to your list of favorites. |