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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (201g) Recipe makes 4 servings |
||
| Calories 386 | ||
| Calories from Fat 243 | (63%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.1g | 41% | |
| Saturated Fat 5.6g | 28% | |
| Monounsaturated Fat 9.3g | ||
| Polyunsaturated Fat 10.3g | ||
| Trans Fat 0.2g | ||
| Cholesterol 92mg | 30% | |
| Sodium 787mg | 32% | |
| Potassium 402mg | 11% | |
| Total Carbohydrate 3.9g | 1% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 0.8g | ||
| Protein 31.1g | 62% | |
Vietnamese Marinade for Chicken
By: Beautiful BC
May 27, 2008
Hot, sour, salty are the main flavours of this recipe from Food & Wine magazine. Optional sugar if you want a bit of sweet in there too. Note - prep time does not include 1/2 to 4 hours of marinating time
SERVES 4
Ingredients
- 4 chicken breasts, boneless & skinless
- 5 tablespoons fresh lime juice
- 1/4 cup vegetable oil
- 4 garlic cloves, crushed
- 1 jalapeno, halved lengthwise & thinly sliced (remove seeds and membrane if you don't want it too hot!)
- 1 shallot, thinly sliced
- 2 tablespoons asian fish sauce
- 2 teaspoons sugar (optional)
- salt and pepper
Directions
1
Whisk all marinade ingrediants together in a bowl.2
Place chicken breasts in a large ziplock bag and pour marinade over top.3
Refrigerate for at least 30 minutes but no longer than 4 hours.4
Heat a grill to medium-high. Chicken is easiest grilled if you brush vegetable oil liberally on the grill first so it doesn't stick.5
Grill, with lid down for 7 to 7 1/2 minutes per side.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken
- Cuisine > Asian > Eastern > Korean
- Cuisine > Asian > Southeastern > Vietnamese
- Preparation > Time to Make > < 30 mins
- Dietary > High in... > High Protein
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: justcallmetoni
On Jun 3, 2008
Loved this one! It has a punchy and sour flavor with a bit of heat - perfect for those more sensitive tongues - but hot heads could even add a bit more jalpeno. I really liked the way the lime added an acidic balance to the dish in a way that brought all the flavors together. To speed up the marinading time, I cut the chicken into pieces and threaded them on skewers before popping them on the indoor grill for 2-3 minutes. I reduced the oil in half as well. Made for ZWT4.
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