My aunt Kathy is an amazing cook. Every time we go to her house for dinner, I’m caught begging for the recipe of whatever she prepared. This Thai inspired chicken is delicious and the recipe has been a keeper ever since she introduced it to us earlier this year. Whip out your trusty food processor (blender would work too) for this one.

Put the following ingredients in the food processor.

1 cup Mint
1 cup Cilantro
1 cup Basil
3 Tablespoons grated ginger
3 Tablespoons chopped garlic
1/2 cup fish sauce
1/2 cup soy sauce
1/2 cup olive oil
1/2 cup brown sugar

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Pulse until the herbs are finely chopped.

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Put 1/2 the marinade in a ziplock bag with 2-6 chicken breasts (I prefer boneless). Put the remaining of the marinade aside to drizzle over the chicken prior to serving.

2 – 6 chicken breasts

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Let marinate 6 hours or overnight. Put on even layer on cookie sheet or directly on the grill.

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For the oven (pictured below), put on the top rack at 400 degrees for 10 – 20 minutes.

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Slice the chicken and put on a platter and drizzle with the marinate that was originally set aside (NOT the marinade that the chicken came into contact with).

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This is a crowd pleaser and so easy go make! The chicken comes out moist and people will be lined up for seconds and thirds. Oh, and it doesn’t taste like a bale of hay, the herbs give it great flavor without being too intrusive.

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