I set out to create the ultimate all-purpose marinade, and after spending many hours in the laboratory, I developed the perfect formula for balanced flavor. Fellow food lovers, I give you S.A.S.H.A. It stands for Salt, Acid, Savory, Heat and Allium. All you need to do is combine ingredients that represent those flavor elements and you have yourself a fantastic marinade. I love using soy and/or fish sauce as my salty elements because they provide the perfect level of salt and savoriness and pack in the flavor. This marinade is perfect for all proteins: beef, poultry, pork and fish!
| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 4 medium (4- to 6-ounce) skinless, boneless chicken breasts
- 1/4 cup fish sauce
- 1/4 cup soy sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons canola oil, plus more for brushing
- 2 tablespoons dark brown sugar
- 1 tablespoon hot chile-garlic paste
- 1 teaspoon sesame oil
- 4 scallions, thinly sliced, greens and whites kept separate
- One 1-inch piece ginger, grated
- 1 tablespoon toasted sesame seeds
Instructions
- Butterfly the chicken breasts using a sharp knife, then lightly pound to an even thickness.
- In a large glass bowl, whisk together the fish sauce, soy sauce, lime juice, canola oil, brown sugar, chile-garlic paste, sesame oil, scallion whites and ginger until combined. Add the chicken and turn to coat in the marinade. Cover and let marinate in the refrigerator for at least 2 or up to 4 hours.
- Preheat a grill or grill pan over medium-high heat until hot.
- Remove the chicken from the marinade and transfer to a paper towel-lined baking sheet. Use paper towels to dab off some of the marinade.
- Brush the grill with canola oil, then grill the chicken until fully cooked, 3 to 5 minutes per side. Transfer the chicken to a platter and garnish with the scallion greens and sesame seeds. Serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 436 |
| Total Fat | 26 g |
| Saturated Fat | 6 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 6 g |
| Protein | 40 g |
| Cholesterol | 111 mg |
| Sodium | 2404 mg |
| Serving Size | 1 of 4 servings |
| Calories | 436 |
| Total Fat | 26 g |
| Saturated Fat | 6 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 6 g |
| Protein | 40 g |
| Cholesterol | 111 mg |
| Sodium | 2404 mg |
Reviews
As per several reviews suggesting less Fish Sauce, I added half the amount called for and tasted before adding to the chicken. All I could taste was soy sauce. It was like a salt lick. I added some mirin, sweet chili sauce, and more ginger to salvage it. Next time I think I would use low sodium soy sauce instead.
This was fantastic! Can’t believe how delicious. I already want to make it again.
Jeff…this marinade is excellent! Thank you for sharing…I used bone-in thighs with it and grilled them indirectly for 45 minutes and then directly for 15 minutes and this was just amazing!
This is my favorite chicken recipe now. I used boneless skinless chicken thighs and pounded them even. Delicious!
May be the best grilled chicken I’ve made! So tender & delicious!! Love Jeff Mauro & the whole Kitchen crew!
Made as written but marinated it for only 2 hours. The chicken was moist and delicious.
This was a big hit! It was on the salty side, but I like that.
Great Flavor! I will say it was a little salty for my taste. Will definitely make again but will use less fish sauce.
Wayyyyy too salty after marinaiting for
18 hrs!
18 hrs!
Wonderful marinade as is! The fish sauce does not make it funky and the flavors are really balanced. Marinate for the full 4 hours if you can. Paired this with Sunny’s couscous salad from the same episode and it was a fabulous light summer meal!