Cookbook:Thai Grilled Chicken
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This marinade is also great as a sauce for beef stir-fry, a marinade for pork chops, or just a dipping sauce.
[edit] Ingredients
- 4 (6-ounce) boneless skinless chicken breasts
- 2 Thai bird chiles, stemmed
- 1/4 cup (60 mL) soy sauce
- 1 tbs (15 mL) fish sauce
- 1 tsp (5 mL) Thai chile paste (recommended:Sriracha)
- 2 tbs (30 mL) minced garlic
- 2 tbs (30 mL) minced ginger
- 2 tbs (30 mL) rice wine vinegar
- A flame-resistant towel tied into a roll with twine and soaked in oil
[edit] Directions
- In a blender, puree the chiles, chile paste, sauces, garlic and ginger, and vinegar until smooth. Pour into a gallon-size zip-top bag and add chicken breasts. Refridgerate for at least 1 hour.
- Heat a grill to medium heat. Quickly swab the grill with the towel and add chicken breasts. Cook 4-6 minutes per side or until internal temperature reaches 165 degrees F.
- Remove to a plate and let rest 5 minutes. Serve warm.
Makes 4 servings
