INGREDIENTS:
- 4 skinless chicken breasts (about 6 ounces each)
- 2 tablespoons soy sauce (or coconut aminos)
- 2 teaspoons fish sauce
- 1 2-inch piece fresh ginger, peeled and grated
- 3 garlic cloves, grated
- 2 limes
- 2 tablespoons vegetable oil
- Fresh cilantro, roughly chopped
- Sesame seeds (optional)
- Red or green chiles, chopped (optional)
INSTRUCTIONS:
- Place chicken breasts between two sheets of parchment paper.
- Using a mallet or rolling pin, pound each chicken breast to an even thickness of about ½ inch.
- In a large bowl, whisk together soy sauce, fish sauce, ginger, and garlic. Grate in the zest of one lime and the juice of one lime. Whisk in vegetable oil.
- Add chicken breasts, cover, and marinate in the fridge for at least 1 hour (marinate overnight for fullest flavor).
- Heat a grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grill grates).
- Grill until undersides are browned and chicken is about halfway cooked, about 5 to 6 minutes.
- Flip breasts and grill until chicken is through, about 5 to 6 minutes more.
- Transfer chicken to a platter. Drizzle with a bit of olive and lime juice. Sprinkle with chopped cilantro, sesame seeds, and chopped chiles if desired. Serve.
Source: The Iron You
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