This rich, creamy dip is very versatile. Spoon into a serving bowl and surround with a big platter of vegetables for dipping, such as blanched broccoli, cauliflower or Brussels sprouts, or crispy potato wedges If simplicity is the order of the day, open a bag of potato chips. Either way, this dip always earns rave reviews.
Thai Grilled Chicken
2015-10-28 16:39:40
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Ingredients
Marinade
- 1/3 cup fresh basil
- 1/3 cup fresh mint
- 1/3 cup fresh cilantro
- 3 Tbsp. peeled, chopped ginger
- 2-3 garlic cloves
- 1 1/2 Tbsp. soy sauce
- 1 1/2 Tbsp. fish sauce
- 1 1/2 Tbsp. vegetable oil
- 1 1/2 Tbsp. brown sugar
- 1 Anaheim pepper, chopped
- 6 skinless, boneless chicken breast halves (2 lb/ 1 kg)
Instructions
- To Make Marinade: Process all ingredients in food processor or blender until finely chopped.
- Arrange chicken in a glass baking dish. Pour marinade over, cover and refrigerate several hours or overnight. Remove chicken from marinade and grill until chicken is no longer pink in the middle.
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