The countdown to summer vacation officially began this morning. 14 days of school left for my older kids and only 3 for my preschooler. He was in tears about that. The older ones were in tears that they had so many more days than he did….
With summer weather right around the corner, I began digging up new recipes for the grill. I had quite the pile to try, but no working grill to try them on. I had been waiting for my husband to be in town long enough to go buy us a new one and most importantly, put it together!
I realized last week that if I continued to wait, we would never get a new grill because he is never home! So marched to my Menards, bought the biggest grill they had and almost 4 hours later, finally had it put together. Apparently, the CharBroil company and I have very differing definitions of “Easy to Assemble”.
This recipe was at the top of my new grilling recipes I wanted to try. The original recipe didn’t have the sugar or red pepper flakes, but the whole flavor profile of Thai food includes some sweet and spicy as well. I’m glad I added both.
Grilled Cilantro Thai Chicken
8 chicken breasts
1 C cilantro
6 cloves of garlic, coarsely chopped
3 Tb fish sauce
1 Tb soy sauce
2 Tb toasted sesame oil
2 Tb sugar
3/4 tsp red pepper flakes
1. In your food processor, blend together the cilantro, garlic, fish sauce, oil, sugar and pepper flakes. Pour the mixture over the chicken and mix it together so the chicken is completely covered on all sides with the marinade. Cover and refrigerate for 1 hour.
2. 15 minutes before the chicken is finished marinating, turn your grill on high and let it get hot. After it has heated, grill the chicken, skin side down first. Turn the heat down to medium and cook for 5-7 minutes. Flip over the chicken and grill another 5-7 minutes on the other side, or until the juices run clear.
**Gluten-free: Be sure to use gluten free soy sauce
**Low-carb: Use Truvia instead of sugar. You could also use Splenda, but I greatly prefer Truvia because there is no after taste.