Thai Grilled Chicken Recipe Featuring a Spicy Marinade for Delicious Flavour

Thai Grilled Chicken is a delightful dish that brings the authentic flavours of Thailand to your table. This recipe uses a marinade that doubles as a sauce for beef stir-fry or pork chops. The marinade is rich with soy sauce, fish sauce, and Thai bird chiles, creating a spicy and savoury taste. The dish serves four and is moderately easy to prepare.

• 2 Thai bird chiles, stemmed
• 1/4 cup (60 ml) soy sauce
• 1 tablespoon (15 ml) fish sauce
• 1 teaspoon (5 ml) Thai chile paste (Sriracha recommended)
• 2 tablespoons (30 ml) minced garlic
• 2 tablespoons (30 ml) minced ginger
• 2 tablespoons (30 ml) rice wine vinegar
• 4 boneless skinless chicken breasts (24 ounces / 680 g)
• A flame-resistant towel tied into a roll with twine and soaked in oil

• Blender
• Gallon-size zip-top bag
• Grill
• Tongs
• Plate

Procedure

1. In a blender, purée the chiles, chile paste, soy sauce, fish sauce, garlic, ginger, and vinegar until smooth.
2. Pour the mixture into a gallon-size zip-top bag and add the chicken breasts. Refrigerate for at least one hour.
3. Heat a grill to medium heat. Quickly swab the grill with the oil-soaked towel.
4. Add the chicken breasts to the grill. Cook for 4–6 minutes per side or until the internal temperature reaches 165°F (75°C).
5. Remove the chicken from the grill and let it rest on a plate for five minutes. Serve warm.

Nutritional Values