Thai Chicken
Emily
Fat: 2 g Carbohydrates: 1 g Protein:19 g Calories: 106 kcal
ingredients
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh mint, chopped
- 1 tablespoon fresh cilantro, chopped
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon peanut oil
- 1 teaspoon garlic, minced
- 1 teaspoon curry powder
- 12 ounces chicken breasts, boneless, skinless cut into 4 pieces
directions
- 1
In a 1-quart plastic bag, combine the lime juice, basil, mint, cilantro, soy sauce, oil, garlic, and curry powder.
- 2
Place the chicken between two pieces of waxed paper. Using a chef’s mallet, pound the chicken pieces to a uniform thickness. Add the chicken to the mixture in the bag. Close the bag securely and turn the bag to coat the chicken with the marinade. Refrigerate overnight, turning the bag occasionally.
- 3
Grill the chicken over hot coals, 6 to 8 minutes per side. Or broil the chicken 2 inches from the heat, 5 to 6 minutes per side.
Source: emilyvorpe@aol.com
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