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Prep Time: 10 minutes
Marinating Time: 4 hours
Grilling Time: 8 to 12 minutes
Makes 6 servings
Marinade
3 tablespoons vegetable oil
2 tablespoons ground coriander
2 tablespoons minced lemongrass
2 tablespoons fresh lime juice
1 tablespoon fish sauce
1-1/2 teaspoons minced fresh ginger
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/2 teaspoon granulated sugar
6 boneless, skinless chicken breast halves, about 6 ounces each
Vegetable oil
1. In a medium bowl combine the marinade ingredients.
2. Place the chicken in a large, resealable plastic bag and pour in the marinade. Press out the air and seal the bag tightly. Turn the bag to distribute the marinade, place the bag in a shallow dish, and refrigerate for about 4 hours, turning occasionally.
3. Remove the chicken from the bag and discard the marinade. Lightly brush the chicken with oil. Grill over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until the meat is firm to the touch and no longer pink in the center, 8 to 12 minutes, turning once or twice. Remove from the grill and serve warm.