Monday, November 3, 2008

Grilled Chicken Breast with Ginger and Soy

Cook Time: 10 min
Level: Easy
Yield: 4 servings


* 2 cups soy sauce
* 1/2 cup extra-virgin olive oil
* 1/4 cup dark sesame oil
* 1 lime, juiced
* 4 inches fresh ginger, chopped
* 2 garlic cloves, chopped
* 1/2 cup chopped fresh cilantro leaves
* 4 boneless, skinless chicken breasts, pounded thin


Combine the 1 cup soy sauce, 1/4 cup olive oil, 2 tablespoons sesame
oil, half of the lime juice, ginger, and garlic, and 1/4 cup cilantro
in the bottom of each of 2 large freezer bags. Put 2 chicken breasts
in each bag and get them coated with the marinade. Then set the bags
on a work surface, force the air out and seal them. Allow chicken to
marinade for 1 hour. You can also freeze the chicken right in the
marinade at this point. To do so fold each bag over the chicken 3
times, tape them well, and date them. Put it in the freezer for up to
2 months.

Place a large grill pan on 2 burners over medium-high heat, or preheat
an outdoor gas or charcoal grill. Fold a few paper towels into a thick
square. Blot some oil on the paper towels and then carefully and
quickly wipe the ridges of the gill pan or the hot grates of the grill
to make a non-stick surface.

Remove the chicken breasts from the marinade and season with salt and
pepper. Lay the chicken on the hot grill and cook 3 to 5 minutes on
each side until charred and firm. Serve with the sesame noodles and
cucumber pickles.

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