This was good! I doubled the marinade because I wanted to make sure there was plenty to cover the chicken while marinading. We had it with rice and a black bean and corn medley.
Replace with fish sauce with Tequila. Nix the sugar, and you have one of my favorite chicken dishes. Some caramalized onions never hurt, either.
OMG, this was sooo delicious it was almost ridiculous! I used worchestershire sauce in place of the fish sauce and I used bone-in breasts rather than skinless, boneless cuz that's all I happened to have on-hand. I also had to use 2 key limes instead of regular limes and filled in with lemon juice for what I lacked in lime juice. I let the chicken marinate in the fridge for an hour and then I baked it in the oven in a shallow pan @ 425 degrees covered in foil for the first 30 mins and then removed the foil, flipped the breast and cooked @ 450 uncovered for 20 minutes and it was soooo delicious. The marinade reduced and made a lovely sauce for dipping hunks of white meat into. Simply gorgeous. A new house favorite! Thanks for sharing!
I'm in mourning over your cilantro-free kitchen! In your honor, I made this with a liberal doubling of everything (used some fresh lime and some bottled key lime juice), and it's the best chicken marinade I've ever had! Fantastic.
I did not use the fish sauce. I also doubled the recipie and marinated pork chops for five hours then grilled .........a huge hit with entire family. I will try chicken in the future.
Two stars for preparation, four for taste, so it evens out to three. I'm something of a novice chef, and I didn't know what heat to cook the chicken on, so I cooked both sides on medium heat for eight minutes. It was still pink in the middle. Pounding them before marinating them might have helped, but I didn't know to do that.
I think the lime flavor was too strong and I didn't even use the full two limes.
This was pretty good. Seemed like it was missing something though.
I made this using 4 huge garlic cloves and peanut oil in place of the sunflower oil. I cooked the chicken on my stove-top grill...it took longer than 7-8 minutes per side but my chicken breasts were huge and still very cold in the middle (from being frozen). The flavor in the chicken is wonderful from this marinade! My husband and daughter loved this chicken and I even have a bit leftover than I plan on making into chicken salad, which I'm sure will be great as well. I'll definitely be making this again and will try KelBel's technique of cooking it along with the marinade...I can't wait! Thanks for posting this keeper Minx :)
This was a wonderfully flavorful dish. Substituted the 2 teaspoons of pepper with 1 teaspoon of chili paste -- which added just the right zing for this hot head. The cilantro, lime and garlic were just perfect as suggested. I paired mine with a simple cucumber salad using rice wine vinegar, a cool complement to the spices here. Thanks Minx,