Ingredients
Method
Let's Get Cooking!
- Start by marinating the chicken. In a large mixing bowl, combine ginger, garlic, chopped red chili, lime zest, lime juice, soy sauce, and half the olive oil. Give it a good mix.
- Lay the chicken breasts into the marinade, ensuring they're well coated on both sides. Allow them to marinate for a minimum of 30 minutes.
- After marinating, heat the remaining olive oil in a non-stick skillet over medium heat.
- Once the oil is hot, carefully place the chicken breasts into the pan.
- Cook the **Thai Spiced Chicken** for approximately 10 minutes on each side or until they're golden brown and the internal temperature reaches 165°F (74°C).
- Once cooked, remove from heat and let it rest for 5 minutes.
- Sprinkle with cilantro, ground pepper, and salt before serving.
Notes
1. For the best flavor, marinate the chicken for a longer duration. Overnight in the refrigerator is ideal.
2. Use a meat thermometer to ensure your chicken is cooked to the correct internal temperature.
3. If you're looking for an extra kick, feel free to adjust the amount of red chili!
2. Use a meat thermometer to ensure your chicken is cooked to the correct internal temperature.
3. If you're looking for an extra kick, feel free to adjust the amount of red chili!
- Pair your Thai Spiced Chicken with jasmine rice and a side of fresh, crisp veggies.
- Drizzle any leftover marinade (that hasn’t touched the raw chicken) over the chicken for an extra burst of flavor.
- Complement the dish with a cold Thai iced tea or a refreshing cucumber salad.
- Feel the warmth? Cut through the spiciness with a spoonful of creamy coconut milk-based curry.