Prep 5 mins
Cook 15 mins
Hot, sour, salty are the main flavours of this recipe from Food & Wine magazine. Optional sugar if you want a bit of sweet in there too. Note - prep time does not include 1/2 to 4 hours of marinating time
- 4 chicken breasts, boneless & skinless
- 5 tablespoons fresh lime juice
- 1⁄4 cup vegetable oil
- 4 garlic cloves, crushed
- 1 jalapeno, halved lengthwise & thinly sliced (remove seeds and membrane if you don't want it too hot!)
- 1 shallot, thinly sliced
- 2 tablespoons asian fish sauce
- 2 teaspoons sugar (optional)
- salt and pepper
- Whisk all marinade ingrediants together in a bowl.
- Place chicken breasts in a large ziplock bag and pour marinade over top.
- Refrigerate for at least 30 minutes but no longer than 4 hours.
- Heat a grill to medium-high. Chicken is easiest grilled if you brush vegetable oil liberally on the grill first so it doesn't stick.
- Grill, with lid down for 7 to 7 1/2 minutes per side.
Loved this one! It has a punchy and sour flavor with a bit of heat - perfect for those more sensitive tongues - but hot heads could even add a bit more jalpeno. I really liked the way the lime added an acidic balance to the dish in a way that brought all the flavors together. To speed up the marinading time, I cut the chicken into pieces and threaded them on skewers before popping them on the indoor grill for 2-3 minutes. I reduced the oil in half as well. Made for ZWT4.