Cilantro Thai Chicken

This easy chicken recipe is from Artsy Foodie, but I think I found it through Pinterest. The marinade recipe calls for fish sauce; if you don’t like it or if you are avoiding fish, you can always make vegan fish sauce to keep that umami flavor. You can also substitute 1 Tbsp. soy sauce (or wheat-free tamari sauce if you are gluten-free), though it’s not quite the same. I used Red Boat fish sauce, and really loved the result! The Asian flavors were great here. I served it with a carrot salad inspired by this recipe, though rice would have been a good idea, too.

2 garlic cloves, coarsely chopped
½ cup fresh cilantro
2 Tbsp. fish sauce (or see above)
1 Tbsp. toasted sesame oil
4 boneless skinless chicken breasts

Place the first 4 ingredients in a food processor and process until smooth.

Pour marinade over chicken breast and let flavors sink in for 15 minutes in the refrigerator.

Prepare your grill or broiler. (I chose to use the oven, so I cooked the chicken at 350 °F for 35 minutes, then put it under the broiler at 500 °F for 5 minutes, though I could have broiled it a bit longer.) Cook until temperature registers 165 °F on the meat thermometer. Let the chicken breasts rest for 5 minutes before serving, to prevent the meat from drying up.