Grilled Cilantro Thai Chicken

Happy Veteran’s Day!! This is the first year, pretty much ever, that I’ve had this holiday off work.  I definitely salute the troops and veterans (I don’t often share my political views, however supporting troops & vets is a PERSON view, not a political view, in my book).  Additionally, I have some friends, relatives, and colleagues that are veterans, which I am very thankful for.

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Whether you’re home, working, saluting yourself or someone else, you should add making this dish to your plans!  Grilled cilantro Thai chicken by My Kitchen Escapades – it is pretty simple and so, so, so yummy!  I ended up pan-searing it in olive oil instead of grilling it, and I think the oil helped hold, and added to, the flavours (though added a few WW points, but who’s counting?).  It was a great way to use up leftover cilantro from the Thai chicken tacos I made a few days prior, and it’s not overpoweringly Thai (in fact, it’s probably not even really legit Thai at all).  I’m still working on re-introducing my husband to my favourite cuisine! 😉

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I paired it with leftover soba noodles and a quick salad.  For the noodles, I just fried them up quickly with a wee bit of soy sauce, hoisin sauce, and sesame oil, basically just til they were heated up and not sticking to each other anymore.

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Side note: if you aren’t a huge garlic fan, use less cloves. Six cloves was hugely garlicky, though we all loved it!

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Grilled Cilantro Thai Chicken

serves 4

Ingredients:
-4 chicken breast halves (or 2 full breasts)
-1cu fresh cilantro
-6 cloves of garlic, coarsely chopped
-3tbsp fish sauce
-1tbsp soy sauce
-2tbsp toasted sesame oil
-2tbsp sugar
-3/4tsp red pepper flakes (I used 1/2tsp cayenne instead)

Directions:
-In your food processor, blend together the cilantro, garlic, fish sauce, oil, sugar and pepper flakes, then pour the mixture over the chicken in a large zip-top plastic bag. Mix it together so the chicken is completely covered on all sides with the marinade. Cover and refrigerate for at least 1 hour.
-Prepare your grill to medium-hot (or stovetop, in my case). Cook 5-7mins per side, or until juices run clear and no longer pink in the middle (I had to cook for about 10mins per side on the stove, and I cut them into smaller pieces to help them cook faster).

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