Thai Grilled Chicken

I haven’t deserted you all.  I promise.  It has just been a crazy two weeks in the Jones household and something had to take a back seat, so I’m afraid it was you.  I hope you will forgive me.
Between the continuing battle with lice and the beginning of cake season (aka graduations and weddings), I have had zero time to myself. 

And just to prove how completely insane I am, I decided to build myself a picnic table from some plans I found on the internet.  Great idea, lousy timing.  

I was tired of trying to cram my large family of 8 around our tiny little patio set for 4.  I am so happy with the end result and it was actually a lot of fun to build.  I just should have waited a few weeks when I wasn’t covered in buttercream frosting to do it.

 Now that my first official piece of woodworking is done, I am ready to grill to my heart’s content and gather my family around to enjoy the results.  This recipe is one of my favorite flavor profiles, thai.  I came up with it myself and it was really good.  I might throw in a bit of coconut milk to the marinade next time and see if I like it even better.  I’ll let you know!

Thai Grilled Chicken
6 chicken breasts
2 cloves garlic
1/2 C cilantro
2 Tb fish sauce
1 Tb sesame oil
2 Tb sugar or sugar substitute *I prefer Truvia
1 tsp red pepper flakes

1.  Combine all the ingredients in a large ziplock bag.  Allow to marinade for 4-8 hours.
2.  Preheat grill to high.  Remove excess marinade and place chicken on the grill.  Lower the heat to medium-low.  Grill for 5 minutes on the first side, then turn and grill 3-5 minutes on the second side, depending on the thickness of your chicken.  Allow to rest for 5 minutes before serving.


  1. says

    Sounds yummy! My hubby is Thai, his mom is from Thailand…he would love this. I will have to try it – if I ever cook again. He’s been doing all the cooking for the past few weeks :-) Thanks for sharing!

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