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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (151g) Recipe makes 4 servings |
||
| Calories 199 | ||
| Calories from Fat 44 | (22%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.9g | 7% | |
| Saturated Fat 0.9g | 4% | |
| Monounsaturated Fat 1.7g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 68mg | 22% | |
| Sodium 776mg | 32% | |
| Potassium 504mg | 14% | |
| Total Carbohydrate 9.9g | 3% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 6.1g | ||
| Protein 28.0g | 55% | |
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Grilled Vietnamese Chicken
By: riffraff
May 31, 2006
This chicken is just full of flavor. Scoring the breast or thigh before marinating allows the marinade to penetrate the meat better and faster. I found this recipe in Cooking Pleasures Magazine and we just loved it. Another plus is a short marinading time that does not compromise the flavor at all. Longer would only make it better.
SERVES 4
Ingredients
- 3 garlic cloves, minced
- 2 tablespoons fish sauce
- 2 tablespoons molasses
- 2 tablespoons lemon juice
- 1 tablespoon dark sesame oil
- 2 teaspoons black pepper (I use red pepper flakes and it was VERY good)
- 4 boneless skinless chicken breasts (thighs would work well too)
Directions
1
Heat grill.2
Place all the ingredients except the chicken in a shallow glass baking dish and stir them together.3
Make shallow slits across the chicken breast, going a little deeper in the thick end.4
Make shallow slits long ways, resulting in a slight diamond pattern in the meat.5
Put the chicken in the marinade and make sure some gets in the slits.6
This only needs to marinade for 10 or 15 minutes to pick up the flavor, I beleive this is because of the slits.7
Place on grill and cook for 8 to 10 minutes, until no longer pink.8
Turn once during cooking.
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Featured Reviews for This Recipe
From: Baking Christi
On May 11, 2008
Very nice flavor! We had it for Mother's day and all really enjoyed it! It was super simple and delicous.
From: Meghan
On Apr 21, 2008
wow! this would get 10 stars if I could give it that. I used lime instead of lemon and marinated longer than just the 10-15 minutes and this came out AMAZING!!! I wil absolutely be making this again very very soon.
From: Dawnab
On Dec 3, 2006
This was totatlly wonderful! I didn't have molasses so I used honey (but molasses is now on my shopping list). It was too windy to grill, so I browned both sides and oven baked at 400 for about 15 minutes, came out juicy and flavorful, Thanks for a keeper Riff! Dawn
From: Scott1265
On Jul 10, 2006
I think I have a favorite new chicken recipe and this is it! I used 1 t black pepper and 1 t red pepper flakes and marinated for 2 hours. The result was a moist, extremely flavorful breast. Thank you!
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