Sweet & Spicy Thai Marinated Chicken
Prep time
Cook time
Total time
Serves: 2-3
  • 2 chicken breasts, pounded to an even thickness or sliced to an even thickness if they're large breasts
For the marinade
  • 2 cloves garlic, minced
  • 3 tablespoons finely minced lemongrass, fresh or frozen (I used a lemongrass herb mixture that my grocery store has because they don't have fresh or frozen lemongrass, believe it or not)
  • 3½ tablespoons coconut milk
  • ½ teaspoon ground white pepper
  • ½ teaspoon ground black pepper
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground turmeric
  • ¾ teaspoons crushed red pepper flakes
  • ½ teaspoon chili powder
  • 1 tablespoon fish sauce
  • 3 tablespoons light or dark brown sugar
Peach, Apple, and Prosciutto Salad with Blue Cheese
  • 5-6 cups salad greens
  • 1 peach, sliced thinly
  • 1 apple, sliced thinly (I used Fuji)
  • ½ cup sliced almonds
  • ½ cup crumbled blue cheese
  • 5 slices prosciutto, sliced into strips
  • ¼ cup red wine vinegar
  • ½ cup olive oil
  • lots of ground black pepper, to taste
  • ½ - 1 teaspoon kosher salt
  1. Pound your chicken to an even thickness between two pieces of saran wrap or slice the breasts in half to an even thickness if they are large enough. Place in a Ziploc bag and set aside.
  2. In a medium-sized bowl, combine the marinade ingredients and mix well to combine. Pour the marinade over the chicken while inside the Ziploc bag, make sure it's sealed, and shake it up a bit to coat the chicken completely in the marinade. Place the chicken in the refrigerator to marinate for at least 30 minutes or as long as overnight.
  3. To grill the chicken, heat the grill to medium-high heat and cook until golden on the outside and the juices run clear. To bake the chicken in the oven, preheat the oven to 350 degrees F. Lay the marinated chicken on a baking sheet sprayed with Pam and bake uncovered for 15-20 minutes on each side. Serve with some tasty veggies and enjoy!
Peach, Apple, and Prosciutto Salad with Blue Cheese
  1. Toss together everything except the vinegar, oil, pepper, and salt. Whisk together the red wine vinegar and the olive oil. Add a few good pinches of black pepper and ½ teaspoon of salt. Taste, and adjust seasonings as you see fit.
Adapted From
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2009/09/16/sweet-spicy-thai-marinated-chicken/