Thai Grilled Chicken
Created by Sue on May 1, 2013
- Servings: 3-4
- Prep Time: 6h
- Cook Time: 15m
- Recipe #9376
Ingredients
- 1 1/4 to 1 1/2 pounds boneless skinless chicken breast
- 1/4 cup rice wine (or dry sherry)
- 3 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 whole lime
- 1 tablespoon sambal chile paste (or sriracha)
- 1 1/2 tablespoon garlic, chopped
- 1 1/2 tablespoon Splenda brown sugar blend (or regular brown sugar or palm sugar)
- 1/2 cup scallions, thinly sliced
How to Make
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Step 1: Trim chicken and flatten between plastic wrap- thin, but not scallopini thin.
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Step 2: Whisk together marinade ingredients and pour over chicken in a large ziplock bag or marinating container; seal out all air and marinate for 6 hours or overnight.
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Step 3: Drain marinade from chicken; bring drained marinade to a boil for 3 minutes then cool.
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Step 4: Grill chicken over hot coals, basting with cooked marinade for about 15 minutes or until cooked through, depending how thin the chicken ended up being and how hot the fire. Go for 165F on an instant read thermometer.
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Step 5: Allow chicken to sit for a few minutes before slicing and serving.
Nutritional Facts
- Serving Size: 1 (277.5 g)
- Calories 440.4
- Total Fat - 12.8 g
- Saturated Fat - 3 g
- Cholesterol - 161.7 mg
- Sodium - 797.9 mg
- Total Carbohydrate - 17.7 g
- Dietary Fiber - 1.4 g
- Sugars - 7.8 g
- Protein - 61.1 g
- Calcium - 107 mg
- Iron - 3.5 mg
- Vitamin C - 13.9 mg
- Thiamin - 0.2 mg