Grilled Sesame Lime Chicken Breasts, Seaweed brown rice, grilled bok choy...So good!

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Last week we grilled a lot for the holidays.  For lunch, I made these delicious grilled chicken breasts that Melissa Clark from the New York Times recently posted.  Click here so you can go to the NYTimes recipe.

I am re-sharing the recipe with you below, with the edits I made for my own meal.  I served the chicken with a delicious seaweed brown rice and grilled bok choy.  Take a look at these recipes and I truly hope you enjoy!

The Chicken Breasts

Ingredients

  • 1.5 pounds of boneless, skinless chicken breasts cut into cutlets (I asked my butcher to do this, I told him to make the cutlets wide so they wouldn’t fall through the grill)
  • 2 tablespoons soy sauce
  • 2 teaspoons fish sauce (you can buy fish sauce at any supermarket, just go to the section where they sell Asian goods. Here’s the brand I used, though be careful with this link here as it is being sold as a 6-pack http://www.amazon.com/Thai-Kitchen-Premium-Sauce-6-76-Ounce/dp/B005TY1NX0)
  • 1 (2-inch) piece ginger, peeled and grated
  • 3 garlic cloves, grated
  • 2 limes
  • 2 tablespoons peanut oil
  •  1-2 teaspoons of sesame oil
  •  Thinly sliced red or green chilies for garnish

Preparation

  • In a large bowl, whisk together soy sauce, fish sauce, ginger and garlic. Grate in zest of 1 lime and squeeze in its juice. Whisk in the peanut oil. Place chicken breasts in bowl and turn breasts well to evenly coat with mixture. Cover and refrigerate for at least 1 hour and up to 4 hours. I marinated mine for 4 hours and they flavor was amazing.  I would recommend marinating for as long as possible (4 hours!)
  • Remove chicken from fridge while you heat the grill.  Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
  • Transfer chicken to a platter. Drizzle with the sesame oil. Squeeze the juice of the other lime on them.  Garnish with the chilies. 

The Brown Rice

I posted this recipe a while back.  You can find it by clicking here.

The Bok Choy

Ingredients

  • 3-4 garlic cloves, grated
  • 1 (2-inch) piece ginger, peeled and grated
  • 1 ½ teaspoons soy sauce
  • 1 teaspoon fish sauce (again here is the brand I used being sold in Amazon as a 6-pack (you can usually find it for less than $4 at your supermarket http://www.amazon.com/Thai-Kitchen-Premium-Sauce-6-76-Ounce/dp/B005TY1NX0)
  • 2 table spoons of canola oil
  • 1 pound of Bok Choy

Preparation

Combine the garlic, ginger, soy sauce, fish sauce and canola oil in a bowl.  Cut each bok choy in half.  Combine in the bowl with the rest of the ingredients.  Make sure you move things around really well so that the bok choy is covered really well.  Let everything sit for 10 minutes or more to combine.  Light a grill and grill on both sides for a couple of minutes each (I recommend you wait until you see the level of grill marks you would like, flip over and wait until you see the level of grill marks you want on that side as well).