Thai-Style Butterflied Chicken Breasts

4 servings


4 chicken breasts, butterflied
2 Tbsp (30 mL) sweet chili sauce
Juice and zest of 1 lime
1 Tbsp (15 mL) fish sauce
2 tsp (10 mL) grated fresh ginger
10 g (handful) cilantro, stalks and leaves, roughly chopped
3/4 cup (175 mL) coconut milk


To butterfly chicken breasts, place breasts on a cutting board. Using a sharp knife, cut almost through each breast horizontally, starting at the thick end of the breast, leaving about 2 cm along the long end of the breast uncut. Open the breast like a book and flatten with your hands. This will allow the chicken to cook quickly and evenly.

Put all the ingredients, except the chicken breasts in a food processor and blend until smooth. Put the marinade in a freezer bag or a large dish. Add the breasts, turning them to evenly coat. Refrigerate for at least 2 hours, or overnight. Preheat the barbecue to medium and grill the chicken for 3 - 4 minutes on the first side, but just 2 minutes on the second side. Serve with rice and whatever is fresh from the garden.

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