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.
Recipe information
Yield
Serves 6
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)
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Preparation
Step 1
Combine first 10 ingredients in processor. Process until well blended, scraping down sides of bowl occasionally.
Step 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.)
Step 3
Meanwhile, prepare barbecue (medium-high heat). Grill chicken until cooked through, about 5 minutes per side.
Step 4
Cut chicken crosswise into thin slices. Transfer to plates and serve.
Nutrition Per Serving
Per Serving: calories
291; total fat
9 g; saturated fat
2 g; cholesterol
121 mg.
#### Nutritional analysis provided by Bon Appétit