Spicy Sweet Thai-Inspired Grilled Chicken

Being in Florida the grill is accessible year-round but I especially like using it in the "winter" months because the weather is just perfect for outdoor grilling.

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

1. Mix the first eight ingredients together. Salt and pepper the chicken breast, place in zip bag or glass bowl.
2. Add marinade to chicken. Allow it to marinate from 4 - 24 hours.
3. Remove chicken from marinade and dry each piece
4. Heat the grill to a medium high, about 10 minutes or so.
5. Spray the grates with non-stick spray (take care of flare-ups) or wipe them with a paper towel soaked with canola oil.
6. 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.
7. 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.
8. Have a big sheet of foil ready.  
9. Place chicken in foil and wrap tightly. 
10. Allow to rest 3-5 minutes.

Serve with grilled vegetables or salad and a crisp white wine. ENJOY!

Recipe Notes:
*I highly recommend that you brine your chicken before it hits the grill.  Learn how here.