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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Thailand · Main

Thai Grilled Chicken I

Serves 4

Allergens named in the ingredients: Fish, Soy. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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

Method

  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.