Grilled Chicken With Thai-Spiced Oil

Chef-owner Neath Pal is known for his fusion of French-Asian and New England cooking. Serve with my Thai Noodle Salad. Recipe may easily be doubled or tripled. Taken from professional-cooking.com for ZWT.

• Ready In: 20 mins
• Serves: 2
• Yields: 2 chicken breasts

Ingredients

• 6  tablespoons  peanut oil
• 2  tablespoons  minced peeled fresh ginger
• 2  tablespoons  minced garlic
• 4  teaspoons  grated lemon peel
• 4  teaspoons soy sauce
• 1⁄2 teaspoon ground turmeric
• 2  boneless skinless chicken breast halves

Directions

1. Prepare grill (medium-high heat).
2. Whisk first 6 ingredients in 9-inch pie dish to blend.
3. Transfer 1/4 cup spiced oil to small bowl and reserve.
4. Place chicken in mixture in pie dish; turn to coat.
5. Grill until cooked through, about 6 minutes per side.
6. Serve with reserved spiced oil.