GRILLED THAI HERB CHICKEN

By jarren

Ingredients

• 1/3 cup (75 ML) snipped fresh basil; no stems
• 1/3 cup (75 mL) snipped fresh mint; no stems
• 1/3 cup (75 mL) slivered cilantro (Chinese parsley),see note
• 3 tablespoons (45 mL) finely chopped peeled fresh ginger
• 2 to 3 garlic cloves
• 1 1/2 tablespoons (25 mL) each, soy sauce, fish sauce,
• 1 vegetable oil and dark brown sugar
• 1 Serrano chili, stemmed, chopped (optional, especially if mum doesn't like spice)
• 6 skinless, boneless chicken breast halves (generous 2 pounds/1 kg)

Details

Servings 6

Preparation

Step 1

Combine herbs, ginger, garlic, soy sauce, fish sauce, oil, brown sugar and chili. Process in food processor or blender until well-whirled, scraping down sides of bowl occasionally.

Arrange chicken in a 3.5 L glass pan (13 x 9 inch) and turn chicken over to cover completely in herb concoction. Cover dish and refrigerate at least 2 hours or 24 hours in advance.

When ready to serve, preheat barbecue to medium-hot heat (takes 10 minutes for propane or gas-fired grill). Grill chicken until cooked through, about 5 minutes per side. Cut chicken, crosswise, into thin slices and serve without delay.