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)
Instructions:
- 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.
Comments:
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.
Use Boneless Thighs instead of breasts.
A Cook from Bethesda, MD on 03/22/05 – This has become my standard for large gatherings for dinner. I cut back a bit on the fish sauce and you can substitute thai chili paste for the serrano chili. It freezes well so when herbs are in abundance I tend to make several batches and freeze them so it is available quickly. Works well with pork tenderloin but do prefer the chicken. Tastes great even when done in the broiler. This really is a great recipe!
Per Serving: calories, 291; total fat, 9 g; saturated fat, 2 g; cholesterol, 121 mg.
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