Back to Thai-Style Chicken

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Thai-Style Chicken Recipe

Thai-Style Chicken Recipe

From Story City, Iowa, Vicki Floden sends this finger-licking main course. Set the chicken in the peppery marinade a night early and there won't be much dinner preparation the following day.
TOTAL TIME: Prep: 10 min. + marinating Bake: 20 min. YIELD:4 servings

Ingredients

  • 1/4 cup reduced-sodium soy sauce
  • 3 tablespoons lemon juice
  • 3 tablespoons coarsely chopped fresh basil or 1 tablespoon dried basil
  • 2 tablespoons fat-free plain yogurt
  • 2 teaspoons grated lemon peel
  • 3 garlic cloves, minced
  • 1 teaspoon ground ginger
  • 1/2 to 1 teaspoon crushed red pepper flakes
  • 4 boneless skinless chicken breast halves (4 ounces each)

Directions

  • 1. In a small bowl, combine the soy sauce, lemon juice, basil, yogurt, lemon peel, garlic, ginger and pepper flakes. Remove 1/4 cup to another bowl; cover and refrigerate. Pour the remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate overnight.
  • 2. Drain and discard marinade from chicken. Place chicken in a 13-in. x 9-in. baking dish coated with cooking spray. top with reserved marinade. Bake, uncovered, at 375° for 20 minutes or until a thermometer reads 170°. Yield: 4 servings.

Nutritional Facts

1 chicken breast half equals 134 calories, 3 g fat (1 g saturated fat), 63 mg cholesterol, 360 mg sodium, 2 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchange: 3 lean meat.

Reviews for Thai-Style Chicken

Sort By :
MY REVIEW
Reviewed Jun. 25, 2014

"I've made this twice now and it has been a hit both times. It's nice to have something a little different from the usual flavors I cook with.. I used sour cream instead of plain yogurt and I used boneless skinless chicken thighs instead of breast. So juicy & tasty!"

MY REVIEW
Reviewed Sep. 5, 2012

"My husband and I didn't care for this recipe at all. The taste of lemon was too strong and the consistency of the yogurt is strange. I won't be making this again."

MY REVIEW
Reviewed Mar. 14, 2012

"This is similar to another marinade I make often, so I thought it would taste about the same, but it was better! Really delicious."

MY REVIEW
Reviewed Feb. 17, 2012

"This recipe is a definite keeper. The whole family, including a couple of terribly picky eaters, loved it. It couldn't have been easier to fix, either."

MY REVIEW
Reviewed Feb. 11, 2012

"Excellent flavors! Highly recommend this recipe"

MY REVIEW
Reviewed Sep. 1, 2010

"This was really good and I didn't even marinate it over night!"

Loading Image

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.