|4 (6-ounce each)||boneless, skinless chicken breast|
|2 tbsp / 25 ml||soy sauce|
|2 tsp/ 10 ml||Asian-style fish sauce|
|1 (2-inch) piece||fresh ginger, peeled and grated|
|3||garlic cloves, grated|
|2||limes, as needed|
|2 tbsp / 25 ml||peanut oil, more for grill|
|sesame oil, as needed|
|coarsely chopped cilantro, for garnish|
|thinly sliced fresh jalapeno peppers seeded, for garnish (optinal)|
Place chicken breasts 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 peanut oil. Place chicken breasts in bowl and turn breasts 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.
Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with peanut oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
Transfer chicken to a platter. Drizzle with sesame oil; garnish with lime juice and cilantro, and chiles if desired.
Maked 4 servings.
|Serving Size||Per Serving|