Thai Grilled Chicken I
This marinade is also great as a sauce for beef stir-fry, a marinade for pork chops, or just a dipping sauce.
Source and licence
"Thai Grilled Chicken I" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Thai_Grilled_Chicken_I, revision 4511528), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Thai_Grilled_Chicken_I&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4511528
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 2 Thai bird chiles, stemmed
- ¼ cup (60 ml) soy sauce
- 1 tbsp (15 ml) fish sauce
- 1 tsp (5 ml) Thai chile paste (Sriracha recommended)
- 2 tbsp (30 ml) minced garlic
- 2 tbsp (30 ml) minced ginger
- 2 tbsp (30 ml) rice wine vinegar
- 4 ea. (24 ounces / 680 g) boneless skinless chicken breasts
- A flame-resistant towel tied into a roll with twine and soaked in oil
Method
- In a blender, purée the chiles, chile paste, sauces, garlic, ginger, and vinegar until smooth. Pour into a gallon-size zip-top bag and add chicken breasts. Refrigerate for at least 1 hour.
- Heat a grill to medium heat. Quickly swab the grill with the towel and add chicken breasts. Cook 4–6 minutes per side or until internal temperature reaches 165°F (75 °C).
- Remove to a plate and let rest 5 minutes. Serve warm.