Tangy Thai Grilled Chicken

There are few better things in this world for the soul than spending a great weekend away with your best friends.

Whenever I manage to get away with my friends for a couple days, I always feel energized no matter how crazy or adventurous our time together is.

No matter how bad my hips hurt from surfing, or how bad I’m bruised from a late night hike fall, the weekend has energized me to face this week!

But thank goodness this is only a four day work week. Because a system and warehouse switch at work is wearing down that friend buzz I have.

To celebrate our nation’s birth this week, I’m firing up the barbeque with some good friends to reenergize. And so should you!

You will need…

2 jalapenos, seeds and ribs removed and diced

4 cloves garlic cloves minced

½ cup lightly packed cilantro, plus 1 tablespoon roughly chopped

2 tablespoons Asian fish sauce

1 tablespoon olive oil

1 teaspoon sesame oil

4 boneless, skinless chicken breasts

6 tablespoons rice wine vinegar

1 tablespoon sugar

¼ teaspoon red pepper flakes

1 ½ tablespoons water

Salt to taste

In a food processor, puree the jalapenos, half the garlic, ½ cup cilantro leaves and stems, the fish sauce, olive oil sesame oil and season well with salt.

Pour the marinade over the chicken in a shallow dish. Let it marinate in the fridge for 30 minutes.

Fire up your grill.

While your grill is warming, bring the vinegar, sugar and ¼ teaspoon salt to a simmer in a small saucepan. Simmer for 2 minutes.

Add in the garlic, remaining cilantro, and red pepper flakes and simmer for an additional 30 seconds.

Pour the sauce into a small bowl and set aside.

Grill the chicken until it has good grill marks and is cooked through. About 5 minutes a side.

Serve the chicken hot, drizzled with the vinegar sauce.

Love and Beer Floats

Angela

  

Tangy Thai Grilled Chicken

2 jalapenos, seeds and ribs removed and diced

4 cloves garlic cloves minced

½ cup lightly packed cilantro, plus 1 tablespoon roughly chopped

2 tablespoons Asian fish sauce

1 tablespoon olive oil

1 teaspoon sesame oil

4 boneless, skinless chicken breasts

6 tablespoons rice wine vinegar

1 tablespoon sugar

¼ teaspoon red pepper flakes

1 ½ tablespoons water

Salt to taste

In a food processor, puree the jalapenos, half the garlic, ½ cup cilantro leaves and stems, the fish sauce, olive oil sesame oil and season well with salt.

Pour the marinade over the chicken in a shallow dish. Let it marinate in the fridge for 30 minutes.

Fire up your grill.

While your grill is warming, bring the vinegar, sugar and ¼ teaspoon salt to a simmer in a small saucepan. Simmer for 2 minutes.

Add in the garlic, remaining cilantro, and red pepper flakes and simmer for an additional 30 seconds.

Pour the sauce into a small bowl and set aside.

Grill the chicken until it has good grill marks and is cooked through. About 5 minutes a side.

Serve the chicken hot, drizzled with the vinegar sauce.