A simple dinner recipe for Thai Chilli Grilled Chicken

1 chicken breast, split in half
1 tablespoon oil + brushing on the grill pan (if you are using a grill pan)
1 tablespoon Lime juice
1 tablespoon Thai Chili Seasoning
1/2 teaspoon dry parsley
Pinch of Himalayan Salt
Pinch of Ground Black pepper

2 cups Mixed greens, any on hand
1 cup baby Spinach
1 nectarine, split in half and grilled
Juice of 1/2 lemon (you may add more if you prefer sourer)
3 tablespoons Olive Oil
1/4 teaspoon chili powder
1/4 teaspoon dried parsley
Salt and ground black pepper to taste

Sesame seeds

How to
Heat the grill pan, or outside grill.

Cut the fat off the chicken, if any, and season it with oil, lime juice, Thai seasoning, dried parsley, salt, and ground black pepper. You do not need much salt just a pinch because Thai seasoning already contains sodium. Rub on both sides and allow it to marinate for about 10 minutes and/or until the grill pan is ready. You may marinate it for up to an hour, but make sure to place in the fridge after 15 minutes.

Brush a bit of oil on the grill pan and lower the Temperature to medium.

Place chicken on the top and allow it to cook for 5 minutes on one side before flipping on the other. Press a bit so you get those grill marks. Cooking time on direct fire is about 5 to 6 minutes, per side, for the boneless chicken breast and internal temperature should be about 165F/73C, now for the grill pan, I would say cook it until you reach that internal temperature or for about 15 minutes altogether. flipping a couple of times until it is cooked through. If the chicken is thick you may slice it in half or cook longer.

When it is cooked, place it on the kitchen paper towel and allow it to rest for at least 5 minutes so the juices could stay in and you won’t end up with dry chicken.

Wash and slice nectarine and place just a couple of minutes before a chicken is done. You can also grill asparagus or any other vegetables that you prefer of have, like mushrooms or peppers.

Combine dressing or vinaigrette by mixing it together and drizzling it over the greens. You do not have to use it all, so you may place it in the jar with a lid and keep it in the fridge.

Serve the grilled chicken with mixed greens on the side and place on each plate a half of the nectarine.


IF the chicken breast is frozen then defrost it completely.

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Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Photo copyright – Tasha Seccombe.