baked chicken breast with Thai marinade

There are numerous ways to marinate chicken breasts for purposes of baking. You could marinate it the "traditional Asian way", which would be to use salt, pepper, light sauce, dark sauce, etc.

When I marinated the chicken breasts that you see in this post, I decided to marinate them Thai-style. As I do not eat chilli, I omitted chilli paste in the marinade but if you prefer, you can add about 1 tsp of chilli paste to the marinade if you prefer the chicken breasts to be spicy.

To give the marinade enough time to "seep into the meat", I would advise that you leave the chicken to marinate overnight. When you do this, the flavours from the marinade would go into the chicken breasts.

Chicken breasts tend to be dry and tasteless and as such, when they absorb the flavours from the marinade, the meat becomes very tender and delicious.

INGREDIENTS

3 large chicken breasts

2 tbsp chopped garlic

juice from 4 small limes

2 tbsp ground coriander

1/4 cup fish sauce

1 tsp light soya sauce

1/2 cup coconut milk

1/2 tsp freshly ground sea salt

1/2 tsp freshly ground mixed peppercorn

METHOD

1. Mix the marinade together.

2. Marinate the chicken breasts in the marinade overnight.

3. Bake at 230 degrees celsius for 15 minutes on each side.

TIPS

If you like, you can add the following to the marinade:-

(a) 1 tsp chilli paste

(b) 2 springs of lemongrass (quartered and lightly pounded in a pestle and mortar to release the flavour)