Preparation Time: 15 Minutes

Cook Time: 15 Minutes

Cut: Boneless chicken


1/4 cup (60 ml) EACH finely minced fresh basil, mint, chives, & cilantro
3 Tbsp (45 ml) fresh ginger, minced
3 cloves garlic
1 1/2 Tbsp (22.5 ml) soy sauce
1 Tbsp (15 ml) EACH canola oil and sesame oil
1 1/2 Tbsp (22.5 ml) packed brown sugar
1/4 tsp (1.25 ml) cayenne pepper
4 boneless skinless chicken breasts


Combine everything except the chicken in a blender. Blend until well mixed, scraping down the sides of the blender.

Divide the chicken evenly into 2 resealable plastic bags. Pour half the herb mixture into each bag; seal each bag then gently turn them so the herb mixture completely coats each piece of chicken.

Put one bag in the fridge to marinate for up to 24 hours. Put the other in the freezer for another day.

Heat grill to medium high. Broil or grill chicken until the meat thermometer reads 165F (74C) (about 5 – 7 minutes per side).

Remove from heat, tent with foil and let stand for 10 minutes before serving.