Recipes and Cooking Tex-Thai Chicken Breasts 3.8 (4) Add your rating & review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on July 1, 2007 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Marinate Time: 1 hrs Grill Time: 12 mins Total Time: 1 hrs 42 mins Servings: 4 Jump to Nutrition Facts Ingredients ¾ cup bottled green salsa ¼ cup unsweetened coconut milk 1 green onion, chopped (2 Tbsp.) ½ teaspoon finely shredded lime peel 1 tablespoon lime juice 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh mint 1 teaspoon green curry paste 1 teaspoon grated fresh ginger 1 teaspoon soy sauce 1 clove garlic, minced 4 skinless, boneless chicken breast halves (1-1/4 lb. total) Chopped mango Chopped cucumber Fresh mint (optional) Directions 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. 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. 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. Rate it Print Nutrition Facts (per serving) 226 Calories 6g Fat 8g Carbs 34g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 226 % Daily Value * Total Fat 6g 8% Saturated Fat 3g 15% Cholesterol 82mg 27% Sodium 465mg 20% Total Carbohydrate 8g 3% Total Sugars 4g Protein 34g Vitamin C 15.4mg 77% Calcium 40.4mg 3% Iron 2mg 11% Potassium 350mg 7% Folate, total 12.1mcg Vitamin B-12 0.4mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.