| Herb-Grilled Chicken Breasts (printer friendly) serves 6  1/3 cup finely chopped fresh basil1/3 cup finely chopped fresh mint 1/3 cup finely chopped cilantro 3 tablespoons finely chopped peeled fresh ginger 4 garlic cloves 1 1/2 tablespoons soy sauce 1 1/2 tablespoons fish sauce (nam pla) 1 1/2 tablespoons canola oil 1 1/2 tablespoons (packed) dark brown sugar 1 serrano chili, stemmed, chopped 6 skinless boneless chicken breast halves (about 2 1/2 pounds total) 1. Combine first 10 ingredients in processor. Process until well blended, scraping down sides of bowl occasionally. 2. Arrange chicken in 13 x 9 x 2-inch glass dish. Spoon herb mixture over chicken, covering completely. Cover dish; chill at least 2 hours, turning chicken occasionally. (Can be made 1 day ahead. Keep chilled.) 3. Meanwhile, prepare barbecue (medium-high heat). Grill chicken until cooked through, about 5 minutes per side. 4. Cut chicken crosswise into thin slices. Transfer to plates and serve. |