Herb-Grilled Chicken Breasts, Thai Style

Herb-grilled Chicken Breasts, Thai Style

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Vicki Butts (lazyme)


These powerfully seasoned chicken breasts grill up smoky and moist. Serve with minted iced tea and Asian beers.


★★★★★ 1 vote

15 Min
15 Min


  • 1/3 c
    finely chopped fresh basil
  • 1/3 c
    finely chopped fresh mint
  • 1/3 c
    finely chopped cilantro
  • 3 Tbsp
    finely chopped peeled fresh ginger
  • 4
    garlic cloves
  • 1 1/2 Tbsp
    soy sauce
  • 1 1/2 Tbsp
    fish sauce (nam pla)
  • 1 1/2 Tbsp
    canola oil
  • 1 1/2 Tbsp
    dark brown sugar, packed
  • 1
    serrano chili, stemmed and chopped
  • 6
    chicken breasts, boneless and skinless (about 2 1/2 pounds total)

How to Make Herb-Grilled Chicken Breasts, Thai Style


  1. Combine first 10 ingredients in processor. Process until well blended, scraping down sides of bowl occasionally.
  2. 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.)
  3. Meanwhile, prepare barbecue (medium-high heat). Grill chicken until cooked through, about 5 minutes per side.
  4. Cut chicken crosswise into thin slices. Transfer to plates and serve.

Printable Recipe Card

About Herb-Grilled Chicken Breasts, Thai Style

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Thai

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