| Grilled Chicken with Thai-Style Pesto
Thai
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| Ingredients |
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½ cup finely chopped fresh basil
½ cup finely chopped fresh mint
½ cup finely chopped cilantro
3 tablespoons finely chopped peeled ginger
3 garlic cloves
2 tablespoons soy sauce
1 tablespoon fish sauce (nam pla )
1 tablespoon canola oil
2 tablespoons (packed ) dark brown sugar
1 jalapeno pepper, stemmed, seeded and chopped
½ fresh lime, juice only
1 whole chicken, cut into serving pieces.
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Steps
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| 1 | Combine first 10 ingredients in processor. Process until well blended, scraping down sides of bowl occasionally. |
| | 2 | Arrange chicken in 13 x 9 x 2-inch glass dish; Spoon herb mixture over chicken, covering completely. Cover dish; chill at least 2 hours, turning chicken occasionally. (Can be made 1 day ahead. Keep chilled.) |
| | 3 | Meanwhile, prepare barbecue (medium-high heat). Grill chicken until cooked through, about 5 minutes per side. |
| | 4 | Cut chicken crosswise into thin slices. Transfer to plates and serve. |
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| Yield |
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original recipe yield: 6 Servings
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