It has been HOT and humid here with the daily downpour. So I have not been in the mood to turn on the oven and make it even hotter. Instead I turn to the grill, which also means that Jason gets to help with cooking dinner...lucky him ;) Recently, I have gotten into Pinterest. Sometimes I feel like Pinterest was invented to make life so much easier and other times I think it is a big time sucker. On this particular day I was glad it is around because it allows me to see different recipes from blogs I don't normally read and enjoy something new. Grilling and chicken both are big staples in our house so I am constantly looking for new ideas. The cilantro in this recipe has a bold fresh, slightly citrus flavor that held up really nicely on the chicken against the grill. The liquids helped keep the chicken moist and tender, which can be hard to do with boneless chicken breasts. If you want to add a bit of heat you can add in some red pepper flakes and still stick with the Thai flavors.
Cilantro Thai Grilled Chicken
Source: Artsy Foodie
2 garlic cloves coarsely chopped
1/2 cup cilantro
2 Tablespoons Asian fish sauce or low-sodium soy sauce
1 Tablespoon toasted sesame oil
4 boneless skinless chicken breasts
Place all of the ingredients except chicken in a food processor or blender and process until smooth.
Prick the chicken with a fork to allow the marinade to seep in. Pour marinade over chicken breasts in a zip lock bag and let flavors sink in for 30-60 minutes in the refrigerator.
Prepare your grill or broiler. Cook until temperature registers 165F on the meat thermometer. Let the chicken breasts rest for 5 minutes before serving, this prevents the meat from drying up.