Recipe by HeidiSue
I say this a lot, but this recipe started from somewhere, but transformed into this. It's my husbands FAVORITE chicken. I thought I lost the card I wrote this on today, but found it and went straight to post it so it can never be lost again. It's not one of those marinades that you want to marinate chicken in for several hours or over night...it would be too much and too salty. Only marinate 1-2 hours at most even half an hour is plenty. And...do use the light soy sauce. If you like less spicy only use one pepper and if you like it a bit more spicy seed only one pepper. Prep time includes time shortest time to marinate. Cook time includes extra time for onions.
- 6 -10 chicken breasts
- 2 cups light soy sauce
- 1⁄2 cup extra virgin olive oil
- 1⁄4 cup dark sesame oil
- 1 lime, juice of
- 1 teaspoon ginger
- 2 garlic cloves, chopped
- 2 habanero peppers, seeded and chopped (can use jalapenos)
- 1 large white onion, sliced
Directions See How It's Made
- Trim each chicken breast and cut into thirds.
- Place several peices of the chicken into a ziploc and pound until thin - about 1/2" thick.
- Place the pounded chicken breasts into one or two ziplocs.
- Slice the onion and put in the bag(s).
- Add all remaining ingredients.
- Marinate no longer than 2 hours and as little as 1/2 an hour.
- Pull the chicken out of the bag - do NOT discard the onions.
- Grill the chicken over medium heat, watching closely not to over cook -- they will cook fast because they've been pounded thin. Maybe 5 minutes per side -- again just watch closely.
- While the chicken is grilling drain the onions discarding the marinade and saute them on the stove top or over the grill in a vegetable basket.
- You shouldn't need any oil there will be plenty coated on the onions.
- This will take about 15 minutes.
- Cook them to your desired doneness -- I like mine soft.
- I often do the onions while my husband grills the chicken.
- The onions will be spicy with the chopped pepper in them.
- We serve the onions over the chicken.