Ingredients
- 2 1/2 lb. boneless skinless chicken breasts
- 1 c. cilantro leaves, rough chopped
- 4 cloves garlic, pressed or minced
- 2 tbsp. oyster sauce
- 1 tbsp. fish sauce
- olive oil for drizzling
- Kosher salt and pepper to taste
scroll for more
Tantalizing Thai Grilled Chicken
Time: 4 hours prep, 6 minutes cook
Servings: 6
Directions
- Rinse and pat chicken dry. With sharp knife, make each breast into 3 cutlets, about 1/4 inch thick, give or take.
- In a food processor combine remaining ingredients and drizzle in olive oil and season to taste. Scrape down sides as needed.
- Apply paste to chicken and rub all over.
- Place in large resealable bag and refrigerate for 4 to 24 hours.
- When ready, reheat grill or grillpan to medium high heat. Spray with cooking spray and add chicken. grill until juices run clear and no longer pink, about 3 minutes per side. Let rest several minutes before slicing.
- To serve, cut chicken on bias and nestle atop pasta or serve family style. Drizzle with olive if desired.
scroll for more
Summary
This recipe is full of amazing flavor components and can stand alone even at a dinner party! lots of cilantro and hints of fish and oyster sauces help to bring the effect full circle. Grilling this chicken really sends it over the top. I came up with a pasta to go with this chicken and together it's pure bliss, but feel free to mix and match as desired. My sister Bonnie phoned in a batch to take with her family camping, reheating over an open fire and that to me speaks volumes. She commented that she was having 5 star fare while 'roughing' it in the wilderness!! I hope you enjoy it as much as we did!!
Reviews
April 29, 2012
This marinade will work equally well with pork cutlets. Additionally, vegetarians can sub in tofu for the chicken, just make sure it is extra firm and well drained. Marinate tofu for 30 minutes max!This is a variation
