Ingredients
1/3
cup finely chopped fresh basil
1/3
cup finely chopped fresh mint
1/3
cup finely chopped cilantro
3
tbsp finely chopped peeled fresh ginger
1
1/2 tbsp fish sauce (nam pla)
1
1/2 tbsp (packed) dark brown sugar
1
serrano chili, stemmed, chopped
6
skinless boneless chicken breast halves (about 2 1/2 pounds total)
Directions
1.
Combine first 10 ingredients in processor. Process until well blended, scraping down sides of bowl occasionally.
2.
Arrange chicken in 13 x 9 x 2-inch glass dish. Spoon herb mixture over chicken, covering completely. Cover dish; chill at least 2 hours, turning chicken occasionally. (Can be made 1 day ahead. Keep chilled.)
3.
Meanwhile, prepare barbecue (medium-high heat). Grill chicken until cooked through, about 5 minutes per side.
4.
Cut chicken crosswise into thin slices. Transfer to plates and serve.
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