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Thailand / Main
Wikibooks
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.
Ingredients
ServingsOriginal: Serves 4
- birds-eye chillies, Thai; stemmed2
- soy sauce, 60 ml1/4 cup
- fish sauce, 15 ml1 tbsp
- Thai chile paste, 5 ml; Sriracha recommended1 tsp
- garlic, minced; 30 ml2 tbsp
- ginger, minced; 30 ml2 tbsp
- rice vinegar, 30 ml2 tbsp
- chicken breast, 24 ounces / 680 g; boneless and skinless4
- oil-soaked flame-resistant towel, rolled and tied with twine
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
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.
