Thai Grilled Chicken I

• 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

Ingredients for 4 servings (825 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   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.

   Blender
2. 2

   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).

   Grill or barbecueStovetop
3. 3

   Remove to a plate and let rest 5 minutes. Serve warm.