16 February, 2008

Vietnamese Marinade

5 tablespoons fresh lime juice
1/4 cup vegetable oil
4 garlic cloves, crushed
1 jalapeño, halved lengthwise and thinly sliced
1 shallot, thinly sliced
2 tablespoons Asian fish sauce
2 teaspoons sugar
Salt and freshly ground pepper

In a bowl, whisk all of the ingredients together. Place the chicken in a large, resealable bag and add the marinade. Seal the bag and toss to coat. Refrigerate for at least 30 minutes and up to 4 hours.

Light a grill or preheat a grill pan and brush liberally with vegetable oil. Scrape any marinade off the chicken, season it generously with salt and pepper and grill.