Thai Grilled Chicken I
Thai grilled chicken with a blender marinade of fresh chiles, garlic, ginger, soy and fish sauce. The salty, sharp mixture seasons lean chicken breasts, which can dry out on a grill, and the vinegar adds a bright edge. The method is simple: blend, marinate for an hour, grill. Swabbing the grates with an oil-soaked towel roll keeps the meat from sticking. Any leftover marinade idea, such as a dipping sauce, is worth trying too.
Instructions
Put the chiles, chile paste, soy sauce, fish sauce, garlic, ginger and rice wine vinegar in a blender and purée until the mixture is completely smooth.
Pour the marinade into a gallon-size zip-top bag and add the chicken breasts. Seal the bag and refrigerate for at least 1 hour.
Heat a grill to medium. Use the oil-soaked towel roll to swab the grill grates quickly, which oils them so the chicken does not stick.
Lay the chicken on the grill and cook for 4 to 6 minutes per side. The breasts are done when the internal temperature reaches 165°F (75 °C).
Move the chicken to a plate and let it rest for 5 minutes, then serve warm.
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