Cookbook:Thai Grilled Chicken

Cookbook | Ingredients | Recipes

Grilled Chicken Breasts

This marinade is also great as a sauce for beef stir-fry, a marinade for pork chops, or just a dipping sauce.


  • 4 (6-ounce / 170g) boneless skinless chicken breasts
  • 2 Thai bird chiles, stemmed
  • 1/4 cup (60 ml) soy sauce
  • 1 Tbsp (15 ml) fish sauce
  • 1 Tsp (5 ml) Thai chile paste (recommended:Sriracha)
  • 2 Tbsp (30 ml) minced garlic
  • 2 Tbsp (30 ml) minced ginger
  • 2 Tbsp (30 ml) rice wine vinegar
  • A flame-resistant towel tied into a roll with twine and soaked in oil


  1. In a blender, puree the chiles, chile paste, sauces, garlic and ginger, and vinegar until smooth. Pour into a gallon-size zip-top bag and add chicken breasts. Refrigerate for at least 1 hour.
  2. Heat a grill to medium heat. Quickly swab the grill with the towel and add chicken breasts. Cook 4-6 minutes per side or until internal temperature reaches 165°F / 75 °C.
  3. Remove to a plate and let rest 5 minutes. Serve warm.

Makes 4 servings

Alternative VersionEdit


  • 1 teaspoon garlic; minced
  • 1 1/4 pounds chicken; about 4 boneless breast halves.
  • 1/4 cup soy sauce
  • 1/2 teaspoon cayenne pepper; flakes
  • 2 Tablespoons honey
  • 1 Tablespoon lime juice


  1. Prepare grill. Place chicken in shallow dish.
  2. Combine soy sauce, garlic and pepper flakes in measuring cup. Pour over chicken, turning to coat.
  3. Let stand 10 minutes.
  4. Combine honey and lime juice in small bowl until blended. Set aside.
  5. Place chicken on grid over medium coals. Brush with some marinade remaining in dish. Discard remaining marinade.
  6. Cover, and grill for 5 minutes. Brush chicken with half of honey mixture, turn and brush with remaining mixture.
  7. Grill until chicken is fully cooked.

Makes 4 servings.