Thai-Style Grilled Chicken Breasts

From Cook's Country | August/September 2008

Why this recipe works:

When it came to flavoring the chicken for our Thai-Style Grilled Chicken Breasts recipe, we turned to fish sauce—a potent, pungent Asian condiment made from salted, fermented fish. Because a flavorful fish sauce can be hard to find, we tested a number of alternatives and found minced anchovy… read more

When it came to flavoring the chicken for our Thai-Style Grilled Chicken Breasts recipe, we turned to fish sauce—a potent, pungent Asian condiment made from salted, fermented fish. Because a flavorful fish sauce can be hard to find, we tested a number of alternatives and found minced anchovy fillets combined with soy sauce worked just as well. For color and bite, we added some fresh cilantro and red pepper flakes to the sauce.

Boneless chicken breasts can get dry on the grill, so we quickly grilled the chicken breasts over high heat. Brushing the chicken breasts with some of the sauce as they came off the grill and letting them rest allowed the flavors to come together before serving.

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Serves 4

If you can’t find fish sauce, substitute a combination of 2 minced anchovy fillets and 2 tablespoons soy sauce.

Ingredients

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