Thai chicken satay skewers served on a white plate with peanut dipping sauce, cucumber-onion relish, lettuce, and tomato slices.

Thai · openly licensed

Thai Grilled Chicken I

Name: Thai Grilled Chicken I
Yield: 4
Cuisine: Thai
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

This marinade is also great as a sauce for beef stir-fry, a marinade for pork chops, or just a dipping sauce.

See source4Level 3

Gather first

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

This box contains affiliate links. If you buy through them, I may earn a small commission at no extra cost to you.

Make it

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.