She Strengthens

Savory Thai Grilled Chicken Recipe

Flavors of Thailand in Every Bite

Looking for a quick and easy recipe that’s packed with flavor? This Thai grilled chicken dish is a winner! Marinated in a mixture of cilantro, garlic, brown sugar, white pepper, Asian fish sauce, and soy sauce, these boneless, skin-on chicken breasts are a treat for the taste buds.

What You’ll Need

• 4 boneless, skin-on chicken breasts (about 8 ounces each)
• 1/2 bunch cilantro
• 4 medium garlic cloves
• 2 tablespoons dark brown sugar
• 1/2 teaspoon ground white pepper
• 2 tablespoons Asian fish sauce
• 1 tablespoon soy sauce or tamari
• Oil, for the grill pan
• Thai sweet chili sauce, for serving

Prepare the Chicken

Trim the chicken breasts of excess fat and membrane, if necessary. Flatten the thicker parts slightly using the flat side of a mallet.

The Magic of Marinade

In a blender, combine cilantro, garlic, brown sugar, white pepper, fish sauce, and soy sauce. Blend until smooth. Pour the marinade all over the chicken breasts, making sure to coat both sides evenly. Cover with plastic wrap and let it sit at room temperature for 30 minutes. Alternatively, refrigerate for up to 2 hours, letting it sit out on the counter for 1 hour before cooking.

Grill to Perfection

Heat a stovetop grill pan over medium heat. Brush the pan with oil. Place the marinated chicken breasts on the grill pan skin-side down and cook until nicely browned, about 5 minutes. Flip the breasts and cook until firm to the touch, about 5 minutes more. Remove the chicken to a warmed platter and let rest for about 10 minutes.

Serve and Enjoy

Slice the breasts against the grain and serve with Thai sweet chili sauce on the side. Pair it with a simple green salad for a well-rounded meal.

Tips and Variations

Try making your own Thai sweet chili sauce for an added layer of flavor. You can also refrigerate the breasts for up to 2 hours, letting them sit out on the counter for 1 hour before cooking. For an outdoor grill, simply cook the chicken breasts over medium heat, flipping halfway through.