Inspired by Grilling with Flavours
Prep time: 10 minutes
Marinating time: 4-24 hours
Grill time: 10 minutes
Serves 4-6
Ingredients:
4-6 chicken breasts, boneless & skinless
2” piece of fresh gingerroot, scraped & grated
2 small Thai chili peppers (I had some dried ones and used them, seeds and all…very spicy that way- be forewarned)
2 fresh lemongrass stalks, inside soft white part only, finely sliced (I actually used lemongrass herb paste in a tube…it keeps forever in the fridge…no more shriveled lemongrass)
1 red bell pepper, seeded and chopped
2 large cloves garlic, minced
1 medium onion, finely chopped
2 tbsp peanut oil
2 tbsp Asian fish sauce
2 tbsp brown sugar
1-2 tbsp fresh lime juice (I just used the juice of one large juicy lime)
Directions:
1. In a food processor, mix all the ingredients, except the chicken breasts. Pulse for 2-3 minutes until it becomes a paste.
2. Pour the marinade into a large ziplock baggie and add the chicken, being sure to coat well. Refrigerate until ready to grill. You can marinate from 4 -48 hours in the fridge. If you want to cook quicker than that, let the chicken sit in the marinade on the counter for 1 hour.
3. Preheat grill and cook chicken about 5 minutes per side over medium high heat. The chicken is done when it’s no longer pink in the center. I use my Griddler set to Griddle & Sear and spray with Mazola Simplicity or PAM for easier cleaning.
Great served with rice and steamed broccoli or a romaine hearts salad to counter the spiciness of the chicken.
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