Thai Grilled Chicken I

Name: Thai Grilled Chicken I
Yield: 4 servings
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

This marinade is also great as a sauce for beef stir-fry, a marinade for pork chops, or just a dipping sauce.

serves 4

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

Steps

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.
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).
Remove to a plate and let rest 5 minutes. Serve warm.

More recipes with chile peppers, soy sauce, fish sauce, chili paste, garlic, ginger, vinegar or chicken

Adapted from “Thai Grilled Chicken I” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.