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Categories:
fresh basil fresh mint cilantro fresh ginger garlic soy sauce fish sauce canola oil brown sugar serrano chili chicken breast halves
Viewed: 29 - Published at: 4 years agoIngredients
- 1/3 cup finely chopped fresh basil
- 1/3 cup finely chopped fresh mint
- 1/3 cup finely chopped cilantro
- 3 tablespoons finely chopped peeled fresh ginger
- 4 garlic cloves
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons fish sauce (nam pla)
- 1 1/2 tablespoons canola oil
- 1 1/2 tablespoons (packed) dark brown sugar
- 1 serrano chili, stemmed, chopped
- 6 skinless boneless chicken breast halves (about 2 1/2 pounds total)
Method
- Combine first 10 ingredients in processor.
- Process until well blended, scraping down sides of bowl occasionally.
- Arrange chicken in 13 x 9 x 2-inch glass dish.
- Spoon herb mixture over chicken, covering completely.
- Cover dish; chill at least 2 hours, turning chicken occasionally.
- (Can be made 1 day ahead.
- Keep chilled.)
- Meanwhile, prepare barbecue (medium-high heat).
- Grill chicken until cooked through, about 5 minutes per side.
- Cut chicken crosswise into thin slices.
- Transfer to plates and serve.
