Grilled Soy-Lime Chicken Breasts
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients
4 skinless chicken breasts (about 6 ounces each)
2 tablespoons soy sauce (or coconut aminos)
2 teaspoons fish sauce (I used Red Boat)
1 piece fresh ginger (2 inches), peeled and grated
3 garlic cloves, grated
2 limes
2 tablespoons vegetable oil
Fresh cilantro, roughly chopped
Sesame seeds (optional)
Red or green chiles, chopped (optional)
Directions
Place chicken breasts between two sheets of parchment paper.
Using a mallet or rolling pin, pound each chicken breast to an even thickness of about ½ inch.
In a large bowl, whisk together soy sauce, fish sauce, ginger, and garlic. Grate in the zest of one lime and the juice of one lime. Whisk in vegetable oil.
Add chicken breasts, cover, and marinate in the fridge for at least 1 hour (marinate overnight for fullest flavor).
Heat a grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grill grates).
Grill until undersides are browned and chicken is about halfway cooked, about 5 to 6 minutes.
Flip breasts and grill until chicken is through, about 5 to 6 minutes more.
Transfer chicken to a platter. Drizzle with a bit of olive and lime juice. Sprinkle with chopped cilantro, sesame seeds, and chopped chiles if desired. Serve!
From theironyou.com