Seriously, it's a miserable thing to be grilling in the humid 98 degree Florida heat.
Anyway, I'll be making my Spicy Sweet Thai-Inspired Grilled Chicken again this weekend, since we are looking at some "cooler" temperatures heading our way.
- 1 tablespoon minced garlic
- 3 tablespoons soy sauce (low sodium)
- 1/2 teaspoon fish sauce
- 1 tablespoon grated ginger
- 1 teaspoon Thai red chili paste
- 1 teaspoon lemongrass powder
- 1 tablespoon honey
- 1/8 cup rice wine
- Salt & pepper
- 2 large skinless/boneless chicken breasts*, butterflied
- Mix the first eight ingredients together. Salt and pepper the chicken breast, place in zip bag or glass bowl.
- Add marinade to chicken. Allow it to marinate from 4 - 24 hours.
- Remove chicken from marinade and dry each piece
- Heat the grill to a medium high, about 10 minutes or so.
- Spray the grates with non-stick spray (take care of flare-ups) or wipe them with a paper towel soaked with canola oil.
- Place chicken on the grill. Do not attempt to move the chicken for at least 5 minutes. Then move them a quarter turn to get nice hatch marks. Grill for 1 minute.
- Turn over and allow to grill for another 4-5 minutes and turn a quarter turn to get hatch marks. Grill for an additional minute. Check for doneness.
- Have a big sheet of foil ready.
- Place chicken in foil and wrap tightly.
- Allow to rest 3-5 minutes.
Serve with grilled vegetables or salad and a crisp white wine. ENJOY!
*I highly recommend that you brine your chicken before it hits the grill. Learn how here.