Vietnamese Marinade for Chicken Recipe
Hot, sour, salty are the main flavours of this recipe from Food & Wine magazine. Optional sugar if you want a bit of sweet in there too.
Note - prep time does not include 1/2 to 4 hours of marinating time
Ingredients
- 4 chicken breasts, boneless & skinless
- 5 tablespoons fresh lime juice
- 1/4 cup vegetable oil
- 4 garlic cloves, crushed
- 1 jalapeno, halved lengthwise & thinly sliced (remove seeds and membrane if you don't want it too hot!)
- 1 shallot, thinly sliced
- 2 tablespoons asian fish sauce
- 2 teaspoons sugar (optional)
- salt and pepper
Instructions
- Whisk all marinade ingrediants together in a bowl.
- Place chicken breasts in a large ziplock bag and pour marinade over top.
- Refrigerate for at least 30 minutes but no longer than 4 hours.
- Heat a grill to medium-high. Chicken is easiest grilled if you brush vegetable oil liberally on the grill first so it doesn't stick.
- Grill, with lid down for 7 to 7 1/2 minutes per side.
Add Your Own Notes
Nutrition
Serving: 199gCalories: 386.7kcalCarbohydrates: 3.9gProtein: 31.1gFat: 27.1gSaturated Fat: 5.6gCholesterol: 92.8mgSodium: 787.7mgFiber: 0.2gSugar: 0.8g
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