Herb-Grilled Chicken Breasts, Thai Style |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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These powerfully seasoned chicken breasts grill up smoky and moist. Serve with minted iced tea and Asian beers. For dessert, offer mango sorbet with pineapple. Ingredients:
1/3 cup finely chopped fresh basil |
1/3 cup finely chopped fresh mint |
1/3 cup finely chopped cilantro |
3 tablespoons finely chopped peeled fresh ginger |
4 garlic cloves |
1 1/2 tablespoons soy sauce |
1 1/2 tablespoons fish sauce (nam pla) |
1 1/2 tablespoons canola oil |
1 1/2 tablespoons (packed) dark brown sugar |
1 serrano chili, stemmed, chopped |
6 skinless boneless chicken breast halves (about 2 1/2 pounds total) |
Directions:
1. Combine first 10 ingredients in processor. Process until well blended, scraping down sides of bowl occasionally.
2. Arrange chicken in 13 x 9 x 2-inch glass dish. Spoon herb mixture over chicken, covering completely. Cover dish; chill at least 2 hours, turning chicken occasionally. (Can be made 1 day ahead. Keep chilled.)
3. Meanwhile, prepare barbecue (medium-high heat). Grill chicken until cooked through, about 5 minutes per side.
4. Cut chicken crosswise into thin slices. Transfer to plates and serve.
5. Per Serving: calories, 291; total fat, 9 g; saturated fat, 2 g; cholesterol, 121 mg. Nutritional analysis provided by Bon Appétit
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