Grilled Vietnamese Chicken
"This chicken is just full of flavor. Scoring the breast or thigh before marinating allows the marinade to penetrate the meat better and faster. I found this recipe in Cooking Pleasures Magazine and we just loved it. Another plus is a short marinading time that does not compromise the flavor at all. Longer would only make it better...."
INGREDIENTS
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3 garlic cloves, minced
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2 tablespoons fish sauce
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2 tablespoons molasses
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2 tablespoons lemon juice
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1 tablespoon dark sesame oil
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2 teaspoons black pepper (I use red pepper flakes and it was VERY good)
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4 boneless skinless chicken breasts (thighs would work well too)
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