Thai Chicken

This is the second time I’ve made this recipe and the second time that it has won rave reviews from the family. I hope you enjoy it as much as we do!

1/3 cup soy sauce

2 Tbl. each lemon and lime juice (or all lemon, if you don’t have lime)

1 Tbl. dried basil

4 Tbl. plain or vanilla yogurt

3 garlic cloves, minced

1 tsp. ground ginger

1 tsp. crushed red pepper flake

1/2 onion, minced (I use dried)

dash black or white pepper

4 boneless, skinless chicken breasts

1) Whisk all the marinade ingredients together. Remove 1/4 cup and refrigerate separately. Add the chicken to the remaining marinade and refrigerate for 4-8 hours.

2) Transfer the chicken to a baking dish and discard the soaking marinade. Coat the chicken with the reserved marinade and bake for 20-30 minutes at 350 degrees.

What we love about this chicken is that at first it is slightly sweet but that is followed quickly by a nice heat from the red pepper flake. If you are sensitive to spicy food I’d cut the red pepper down to 1/2 teaspoon. I found that once the chicken is in the oven that some fried rice comes together perfectly during that 20 minutes or so. Or serve alongside some plain white rice if that’s more your thing.

Cold leftovers are absolutely killer sliced up and served over a green salad with some pineapple tidbits. With the spiciness there really is no need for salad dressing, but a light drizzle of a fruity olive oil would be nice. I think this would also be great diced up and incorporated into a wrap for an on-the-go lunch.


2 thoughts on “Thai Chicken

  1. Pingback: Menu Plan, June 21 « JenPenM

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