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Tex-Thai Chicken Breasts

Marinating the chicken is the most time-consuming part of this recipe. Once put on the grill, the chicken is ready in less than 15 minutes. Cucumbers and mango add a cooling contrast.

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  • Makes: 4 servings
  • Prep: 30 mins
  • Marinate: 1 hr to 2 hrs
  • Grill: 12 mins to 15 mins

Tex-Thai Chicken Breasts



  1. For marinade, in a blender or food processor combine salsa, coconut milk, green onion, lime peel and juice, cilantro, mint, curry paste, ginger, soy sauce, and garlic. Cover and blend or process until nearly smooth. Remove 1/3 cup of the mixture for sauce; cover and chill until serving time.
  2. Place chicken in a large resealable plastic bag set in a shallow dish. Pour remaining marinade over chicken; seal bag. Marinate in refrigerator for 1 to 2 hours, turning bag occasionally. Drain chicken, reserving marinade.
  3. For a charcoal grill, grill chicken on rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once and brushing with reserved marinade halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Cover and grill as above.) Serve chicken with mango and cucumber. Drizzle with reserved 1/3 cup marinade mixture. If desired, garnish with mint. Makes 4 servings.

Nutrition Facts (Tex-Thai Chicken Breasts)

    Per serving:
  • 226 kcal cal.,
  • 6 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 82 mg chol.,
  • 465 mg sodium,
  • 8 g carb.,
  • 1 g fiber,
  • 4 g sugar,
  • 34 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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