Thai-Style Soy Grilled Umami Chicken

Directions

1. Whisk together all marinade ingredients in a small bowl. Set aside ⅓ cup marinade and refrigerate until ready to serve.
2. Place marinade and chicken in a large resealable bag. Remove air and seal bag. Place in a large bowl and refrigerate for several hours or up to 2 days, turning bag occasionally.
3. Preheat grill over medium-high heat and lightly oil. Remove chicken from bag and discard marinade. Place chicken on grill and cook for about 3 minutes on each side or until nicely grill marked. Reduce heat to medium low and cook for 10 minutes more, turning once or twice, or until chicken is nicely grill marked and cooked through. Remove to a large piece of foil and bring the sides in to enclose slightly; let stand 5 minutes.
4. Place lettuce in 4 to 6 large salad plates and top with chicken and any accumulated juices. Sprinkle with peanuts and chives and serve with grilled lime halves. Drizzle with reserved marinade.

Recipe tips:

• Marinating longer will make the chicken slightly spicier and much more tender.
• Drizzling the finished dish with some of the reserved marinade adds extra flavor.
• This recipe is just slightly spicy. For a bit more heat add more peppers or include some of the seeds.
• Letting the chicken rest for 5 minutes in foil will release some of the juices and will makes the chicken very moist.
• The chicken may also be broiled or baked instead of grilled.