Happy day-after-Christmas! I hope you all had a wonderful holiday surrounded by loved ones. I did a bit of traveling out of town the few days before Christmas as well as Christmas Day, and returning to work today was a bit rough. Being a grown up sucks sometimes, can I go back to being 12 again? Of course, if I was 12 I wouldn’t be able to share these great recipes with you, so I guess I’ll have to stick to the grown up gig instead.
You may have noticed that I cook a lot of chicken dishes, and I’m always on the lookout for new delicious chicken recipes. I have so many stockpiled at this point that I have to be careful when I’m menu planning, or I’ll have 4 out of 7 meals in a week that are chicken. Of course, I’m usually only cooking for myself so if I wanted to eat chicken every day I could, but I try to keep some sort of variety going.
Cilantro is one of those herbs that people usually either love or hate. I know quite a few people that hate it, but not me. Cilantro is probably one of the few items that are on my grocery list every.single.time. I don’t use mass quantities of it, but I usually need it in at least one dish every week. Maybe I should try to grow it myself…there’s a thought for the new year!
Anywho…with only four ingredients and minimal prep time, this dish turned out to be pretty amazing. I would imagine that after all the holiday festivities, and overindulgence of food, that many of us are ready for a break. But, since we still have to eat and takeout every night will only reinforce the need for those new year’s resolutions of “back to the gym”, it might be a little easier to have some quick, healthy, delicious recipes on hand to throw together in the next week. This one should make the top of the list. Just sayin’.
Cilantro Thai Grilled Chicken
- 2 garlic cloves, coarsely chopped
- 1/2 cup cilantro
- 2 Tbsp Asian fish sauce
- 1 Tbsp toasted sesame oil
- 4 boneless skinless chicken breasts
- Place garlic, cilantro, fish sauce, and sesame oil in a food processor or blender and process until smooth.
- Place the chicken in a shallow dish or resealable plastic bag and pour the marinade on top. Turn the chicken to coat and place in the refrigerator for 15 minutes.
- Meanwhile, preheat your grill or broiler. If broiling, line a baking sheet with foil and set aside.
- Cook for 10-15 minutes, or until temperature reads 165 degrees F on a meat thermometer. Allow the chicken to rest for 5 minutes, then serve and enjoy!