Cilantro Thai Grilled Chicken
(from Body and Soul co-authors Dustin and Kirby Dillberg of Pain Free Kauai)
This is a simple chicken preparation that you should try this summer! You can also grill up some… delicious veggies (see below for ideas) as a side dish. This recipe serves 4.
2 garlic cloves, coarsely chopped
1/2 cup cilantro
2 tablespoons asian fish sauce or 1 tablespoon of GF non-GMO soy sauce
1 tablespoon toasted sesame oil
4 boneless skinless chicken breasts
Directions: Place all the ingredients (except chicken) in a food processor and process until smooth. Pour this marinade over chicken breast and let flavors sink in for 15 minutes in the refrigerator.
Prepare your grill or broiler. Cook until temperature registers 165F on the meat thermometer. Let the chicken breasts rest for 5 minutes before serving, this prevents the meat from drying up.
GRILLED VEGGIE SIDE DISH IDEAS: When my family and I grill together, we always grill up our favorite organic veggies: zucchini, asparagus, broccoli, bell peppers, sweet potato fries, etc. The larger veggies can be sliced and laid directly on the grill, and the smaller/thinner ones you can wrap in foil. We’ll add a little coconut oil and seasonings of choice to the veggies before wrapping in foil and placing on the grill. Make sure to rotate and be careful not to overcook which lessens the potency of the nutrients. Note: sweet potato will take the longest to cook, so put them on the grill first!