In our new house, we have this crazy contraption of a grill. It is a built-in 8 burner monster complete with a stone smoking locker beneath it and a rotisserie spinner on top. Quite honestly, I’m excited, but completely overwhelmed. The thought of me whipping out the manual to smoke a beef brisket for the first time probably will not happen until later this summer when I have more time.
Anyways, it’s officially summer time, and I’m totally into weeknight grilling. The thing with weeknight grilling is that you need great marinades that pack lots of punch and thinner cuts of meat so the grilling time is less than 20 minutes.
For this recipe, I combined the flavors of Southeast Asia regularly used in Thai cooking to get delicious, moist grilled chicken breasts. I combined red chilies, garlic, shallots with coconut cream and marinated the chicken for 30 minutes. My secret ingredients I whisked in are two things. One is fish sauce. Don’t be scared.
This is used in almost every Thai dish and adds a deep, rich, salty umami flavor to any dish. I also added tamarind water to this recipe. Tamarind is a fruit that has a distinctive, lemony sharpness that is sticky and brown. It is often found in syrup form in a plastic container from Asian grocery store. When mixed with water, it adds a nice lemony note to the marinade. Additionally, in order to get your chicken breast to cook evenly on the grill, I pounded them gently so the chicken is all of the same thickness. This makes for easier and faster grilling. I hope you enjoy!
- ½ can of coconut cream
- 4 red chilies
- 2 garlic cloves
- 2 shallots
- 1 tbs of turbinado sugar (or brown sugar)
- 2 tsp of fish sauce
- 2 tbs of tamarind water (1 tsp of tamarind paste mixed with 2 tbs of warm water)
- 4 chicken breasts, deskinned, deboned.
- Lime wedges and cilantro for garnish
- In a large mortar and pestle, mash together the chilies, garlic, shallots and sugar until well combined. If you don’t have a mortar and pestle, pulse together in a food processor until well minced.
- In a bowl, combine the garlic mixture with fish sauce, coconut cream and tamarind water until well blended.
- Marinate the chicken in for at least 30 minutes.
- Heat grill to 350 degrees. Cook chicken on each side for about 4-5 minutes until the juices run clear when the chicken is cut into and the internal temperature reaches 160 degrees.
- Garnish with lime and cilantro.