Thai BBQ Chicken:
1 cup cilantro, rough chop, stems and leaves
8 garlic cloves
2 tablespoons low sodium soy sauce
½ cup avocado oil
1 teaspoon salt
½ teaspoon black pepper
4 tablespoons sugar
4 chicken breast, boneless, pounded lightly to ½ “ thickness (best with skin on)
Jalapeno Hot Sauce:
4 red jalapeno, remove seeds, rough chop
4 green green jalapeno, remove seeds, rough chop
4 garlic cloves
2 limes, juiced
½ cup orange juice
2 tablespoons sugar
1 tablespoons fish sauce
Thai BBQ Chicken:
1. Combine all the marinade ingredients in a blender and process to a paste.
2. Save half of the marinade for basting and pour the remaining marinade into a resealable bag.
3. Place the chicken breast into the bag and massage to incorporate the marinade fully into the chicken.
4. Refrigerate for 2 hours or overnight.
5. Pre- heat grill to medium high heat and lightly oil the grates.
6. Remove the chicken from the marinade and grill chicken for 8 to 10 minutes to create a cross hatch on both sides or until cooked through.
7. Baste the chicken with the remaining marinade while grilling.
Jalapeno Hot Sauce:
1. Using a food processor or a mortar and pestle, process or pound the jalapenos and garlic to a rough pulp.
2. Transfer to a small bowl and whisk in the rest of the hot sauce ingredients to combine,
Serving idea: Place the grilled chicken breast (sliced) on a platter and serve with a bowl of the hot sauce
Garnish with slime wedges and sliced jalapeno and arugula or mixed greens
