Grilled Chicken with Thai-Style Pesto

Yield 6 servings

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.

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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