4 chicken breasts or 8 thighs
1/2 cup soy sauce, low sodium
1/4 cup cilantro stems or roots* (do not use the leaves)
2 T garlic, minced
fresh cracked black pepper to taste
Optional: 1 T ginger, sliced and smashed
Spoon Mage Notes:
The Thai people prefer to use cilantro roots in this recipe, however if you do not have roots and your Asian store does not carry them, go right ahead and sub in the stems. You won’t waste the leaves as you will use them for the dipping sauce!
Add the marinade ingredients to a large zip lock bag.
Pat the chicken dry with a paper towel (do not rinse chicken) and add to the marinade, remove air, seal and refrigerate for anywhere from 4 hours to overnight.
Remove the bag from the refrigerator and heat coals on a grill. Remove the chicken from the bag and discard the marinade. Grill the chicken until the juices run clear – turn frequently.
Serve with Thai Dipping Sauce and enjoy mindfully with a skewer of grilled veggies and a bit of lovely brown basmati rice.