4 boneless, skinless chicken breasts
1/4 cup lime juice
2 tbsp Thai red chili paste
1 tbsp olive oil
4 thin lime slices for garnish, optional
Combine the lime juice, chili paste, and olive oil; pour into a zip-top plastic bag. Add chicken to bag and turn to coat the chicken; refrigerate to marinate for 30 minutes.
Remove chicken from the marinade and discard marinade. Broil chicken for about 10 to 15 minutes until cooked through; turn once during cooking.
Garnish with thinly sliced lime wedges, if desired.
2 tbsp Thai red chili paste
1 tbsp olive oil
4 thin lime slices for garnish, optional
Combine the lime juice, chili paste, and olive oil; pour into a zip-top plastic bag. Add chicken to bag and turn to coat the chicken; refrigerate to marinate for 30 minutes.
Remove chicken from the marinade and discard marinade. Broil chicken for about 10 to 15 minutes until cooked through; turn once during cooking.
Garnish with thinly sliced lime wedges, if desired.
file photo
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