Herb-Grilled Chicken Breasts, Thai Style

Herb-grilled Chicken Breasts, Thai Style Recipe

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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


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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
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
serrano chili, stemmed and chopped
chicken breasts, boneless and skinless (about 2 1/2 pounds total)

How to Make Herb-Grilled Chicken Breasts, Thai Style


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

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About Herb-Grilled Chicken Breasts, Thai Style

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

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