Herb-Grilled Chicken Breasts
serves 6

1/3 cup finely chopped fresh basil
1/3 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.