Herb Grilled Chicken Breasts, Thai Style

By á-177220

Bon Appétit | July 1998
yield
Serves 6
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.
Per Serving: calories, 291; total fat, 9 g; saturated fat, 2 g; cholesterol, 121 mg.

Ingredients

• Herb-Grilled Chicken Breasts, Thai Style
• Bon Appétit | July 1998
• Recipe
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• yield
• Serves 6
• 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)

Preparation

Step 1

Combine first 10 ingredients in processor. Process until well blended, scraping down sides of bowl occasionally.

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.)

Meanwhile, prepare barbecue (medium-high heat). Grill chicken until cooked through, about 5 minutes per side.

Cut chicken crosswise into thin slices. Transfer to plates and serve.