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Thai Grilled Chicken I

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Prep: 0 min Cook: 0 min Servings: 4 Difficulty: medium

Categories: Dinner, Sauce, Grilled

Tags: featured recipe candidates, grilled, main course, marinade, medium difficulty, recipes using bird chile, recipes using chicken breast, recipes using chile paste and sauce, recipes using fish sauce, recipes with images, recipes without cooking time, thai

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AThai_Grilled_Chicken_I)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AThai%20Grilled%20Chicken%20I&oldid=4511528

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 2 Thai bird chiles, stemmed
  • ¼ cup (60 ml) soy sauce
  • 1 tbsp (15 ml) fish sauce
  • 1 tsp (5 ml) Thai chile paste (Sriracha recommended)
  • 2 tbsp (30 ml) minced garlic
  • 2 tbsp (30 ml) minced ginger
  • 2 tbsp (30 ml) rice wine vinegar
  • 4 ea. (24 ounces / 680 g) boneless skinless chicken breasts
  • A flame-resistant towel tied into a roll with twine and soaked in oil

Directions

  1. In a blender, purée the chiles, chile paste, sauces, garlic, ginger, and vinegar until smooth. Pour into a gallon-size zip-top bag and add chicken breasts. Refrigerate for at least 1 hour.
  2. 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°F (75 °C).
  3. Remove to a plate and let rest 5 minutes. Serve warm.