Spicy Grilled Chicken Breasts
- Yield 6 servings
- Prep 5 mins
- Cook 18 mins
Serve the chicken right away, or use it in another dish.
“I often prepare extra chicken, serving some for dinner and using the rest later in noodle dishes, salads and stir-fried dishes,” Simonds says. The marinade can also be used on pork cutlets, firm-pressed tofu or seafood.
- Spicy Asian Marinade:
- 3 tablespoons soy sauce
- 2 tablespoons rice wine or sake
- 1 tablespoon minced garlic
- 1 teaspoon dried chile flakes or hot chile paste
- 1 tablespoon olive oil
- 3 boneless, skinless chicken breasts, cut into 3 pieces each (about 1 1/2 pounds)
- 2 tablespoons olive oil (for oiling the grill)
- To prepare chicken, add chicken pieces to marinade and toss lightly to coat. Cover with plastic wrap and refrigerate at least 1 hour.
- Prepare a medium-hot fire for grilling. Brush the rack with 2 tablespoons olive oil and place meat 3 inches from source of heat. Grill, covered, 5 to 7 minutes per side, or until the chicken is opaque all the way through. Note: To prepare the chicken stovetop, heat 1 tablespoon olive oil in a nonstick skillet. Add chicken; cook until done, 8 to 10 minutes, turning once. Remove from the heat and cool slightly. Serve with a vegetable and rice or noodles, or use in salads or stir-fried dishes.
Recipe adapted with permission from Nina Simonds’ Spices of Life (Alfred A. Knopf, 2005).