Ingredients Jump to Instructions ↓

  1. 1 cup bottled Lime Vinaigrette

  2. 2 Tbsp Fish Sauce , thai or vietnamese

  3. 2 Tbsp Brown Sugar

  4. 2 tsp Chili Garlic Sauce

  5. 1 tsp Freshly Ground Black Pepper

  6. 4 Boneless Skinless Chicken Breasts , about 6 ounces each

Instructions Jump to Ingredients ↑

  1. Place vinaigrette, fish sauce, sugar, chili sauce and pepper in a blender, then process until combined. Reserve 1/2 cup for dipping sauce. Pour remainder into a large resealable bag for marinade. Pound chicken breasts between plastic wrap to 1/4 inch. Add chicken to marinade and seal, then refrigerate for 15 minutes to 4 hours.

  2. Preheat grill pan, or outdoor grill, to medium hot. Remove chicken from marinade and pat with paper towels, discarding marinade. Cook chicken 3-4 minutes per side, or until juices run clear.


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