Marinated Chicken
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 436
- Total Fat
- 26
- Saturated Fat
- 6
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 6
- Protein
- 40
- Cholesterol
- 111
- Sodium
- 2404
- Total: 2 hr 30 min (includes marinating time)
- Active: 20 min
Ingredients
4 medium (4- to 6-ounce) skinless, boneless chicken breasts
1/4 cup fish sauce
1/4 cup soy sauce
2 tablespoons fresh lime juice
2 tablespoons canola oil, plus more for brushing
2 tablespoons dark brown sugar
1 tablespoon hot chile-garlic paste
1 teaspoon sesame oil
4 scallions, thinly sliced, greens and whites kept separate
One 1-inch piece ginger, grated
1 tablespoon toasted sesame seeds
Directions
- Butterfly the chicken breasts using a sharp knife, then lightly pound to an even thickness.
- In a large glass bowl, whisk together the fish sauce, soy sauce, lime juice, canola oil, brown sugar, chile-garlic paste, sesame oil, scallion whites and ginger until combined. Add the chicken and turn to coat in the marinade. Cover and let marinate in the refrigerator for at least 2 or up to 4 hours.
- Preheat a grill or grill pan over medium-high heat until hot.
- Remove the chicken from the marinade and transfer to a paper towel-lined baking sheet. Use paper towels to dab off some of the marinade.
- Brush the grill with canola oil, then grill the chicken until fully cooked, 3 to 5 minutes per side. Transfer the chicken to a platter and garnish with the scallion greens and sesame seeds. Serve.