Serves 4 – 6
4 boneless, skinless chicken breasts, or 8 skinless chicken thighs
2 tablespoons soy sauce
1 teaspoon Asian-style fish sauce
1 (2-inch) piece ginger, peeled and minced
3 garlic cloves, minced
2 large limes
2 tablespoons sesame oil, more as needed
Coarsely chopped cilantro
Thinly sliced red or green chilies, seeded, for garnish (optional)
Preparation:
Place chicken between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
In a large bowl, whisk together soy sauce, fish sauce, ginger and garlic. Grate in zest of 1 lime and squeeze in its juice. Whisk in sesame oil. Place chicken in bowl and turn well to evenly coat with mixture. Cover and refrigerate for at least 1 hour and up to 4 hours.
Remove chicken from fridge while you heat the grill. If you don’t have a grill, you can easily use a grill pan. Take chicken out of marinade, lightly shaking off excess marinade. Grill chicken.
Place chicken on plate and squeeze lime juice from second lime on chicken to your preference. Garnish with chopped cilantro and chilies. Serve and enjoy.
Recipe adapted from the New York Times, Melissa Clark
