Spicy Grilled Chicken Breasts

  • Yield: 6 servings
  • Prep: 5 mins
  • Cook: 18 mins

“I often prepare extra chicken, serving some for dinner and using the rest later in noodle dishes, salads and stir-fried dishes,” Simonds says. The marinade can also be used on pork cutlets, firm-pressed tofu or seafood.


Spicy Asian Marinade:
3tablespoons soy sauce
2tablespoons rice wine or sake
1tablespoon minced garlic
1teaspoon dried chile flakes or hot chile paste
1tablespoon olive oil
3-- boneless, skinless chicken breasts, cut into 3 pieces each (about 1 1/2 pounds)
2tablespoons olive oil (for oiling the grill)


  1. To prepare chicken, add chicken pieces to marinade and toss lightly to coat. Cover with plastic wrap and refrigerate at least 1 hour.
  2. Prepare a medium-hot fire for grilling. Brush the rack with 2 tablespoons olive oil and place meat 3 inches from source of heat. Grill, covered, 5 to 7 minutes per side, or until the chicken is opaque all the way through. Note: To prepare the chicken stovetop, heat 1 tablespoon olive oil in a nonstick skillet. Add chicken; cook until done, 8 to 10 minutes, turning once. Remove from the heat and cool slightly. Serve with a vegetable and rice or noodles, or use in salads or stir-fried dishes.

Recipe adapted with permission from Nina Simonds' Spices of Life (Alfred A. Knopf, 2005).


Nutritional Info *per serving

  • Calories 220
  • Glycemic Load 0
  • Fat 13g
  • Saturated Fat 2g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 8g
  • Cholesterol 55mg
  • Sodium 740mg
  • Potassium 200mg
  • Carbohydrate 3g
  • Fiber 0g
  • Sugars 0g
  • Protein 21g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 6%