Thai grilled chicken

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PREP TIME

12 min

Makes

4 servings

* PLUS Grilling Time: 12 minutes, Marinating Time: 240 minutes

Ingredients

  • 1/3 cup coarsely chopped fresh mint
  • 4 garlic cloves , or 2 1/2 tsp bottled chopped garlic
  • 2 tbsp grated fresh ginger , or 5 tsp bottled chopped ginger
  • 1 jalapeno , or 1/2 tsp Tabasco sauce
  • 1 1/2 tsp ground coriander
  • 1 1/2 tsp paprika
  • 1 1/2 tsp brown sugar
  • 1/2 tsp salt
  • 3 tbsp freshly squeezed lime juice
  • 2 tbsp olive oil
  • 2 tsp fish sauce
  • 4 skinless, boneless chicken breasts
  • 1 green onion , thinly sliced

Instructions

  • Coarsely chop mint. Mince garlic. Grate ginger. Slice jalapeño in half. Discard seeds. Finely chop. Place all in a large bowl. Stir in coriander, paprika, sugar, salt, lime juice, olive oil and fish sauce. Add chicken. Turn to coat. Place all in a large plastic bag. Squeeze out as much air as possible. Seal tightly with an elastic band as close to chicken as you can. Place bag in a bowl. Refrigerate at least 4 hours, preferably overnight.
  • To barbecue, lightly oil grill. Heat barbecue to medium. Place chicken on grill. Discard marinade. Grill with lid closed until chicken is springy when pressed, 6 to 8 minutes per side. Remove to plates. Sprinkle with onion. Great with our Fresh Pineapple Salsa (also in the Recipe File).

Nutrition (per serving)

  • Calories
  • 201,
  • Protein
  • 30.9 g,
  • Carbohydrates
  • 3.9 g,
  • Fat
  • 6.3 g,
  • Fibre
  • 0.5 g,
  • Sodium
  • 389 mg.

The flavourful marinade in this recipe is also great for pork and beef.

Skewering smarts

To prevent burning, soak 20 (8-inch/20-cm) wooden skewers in water 15 minutes. Cut chicken lengthwise into 1/2-inch- (1-cm-) thick strips. Then follow recipe. Thread 1 strip of chicken onto each skewer. Grill with lid closed, turning occasionally, until chicken is firm to the touch, 5 to 6 minutes.