Grilled Thai Chicken Recipe

Screenshot 2015-06-08 13.59.17Ready for a great barbecue marinade for the summer? Jeanette from Jeanette’s Healthy Living shares this recipe, which is good for both chicken and fish. Both are best marinated overnight, so try to plan ahead; otherwise, if you marinate it in the morning, you’ll be good to go. One trick Jeanette uses when she grills chicken or fish is to place the chicken or fish on a baking tray lined with a piece of lightly oiled foil. She slides the whole thing on to the grill – this makes it so much easier to turn the pieces of chicken or fish and there’s no grill scraping in involved. This recipe serves four and can be doubled.
Grilled Thai Chicken Recipe
2½ pounds chicken pieces on the bone (Also good for fish)
Thai Chicken Marinade
4 tablespoons fish sauce
1 teaspoon curry powder
½ teaspoon turmeric powder
½ teaspoon ground black pepper
1 cup coconut milk (canned)
2 tablespoons garlic, minced
2 tablespoons cilantro roots or stems, minced
Mix together Thai Chicken Marinade in large bowl. Add chicken and toss well to coat all pieces. Marinate in refrigerator overnight. Grill until done.
Click here for the full recipe

Lisa’s Santa Fe Chicken

lisasantafechicken(web)Lisa Corrado of Lisa Corrado Nutrition  has given a healthy spin to this all American recipe! When you’re craving spicy & cheesy, look no further than this chicken dish. It’s a good way to use up left-over chicken and rice. Kids love it.

Serves 4

Santa Fe Chicken


1 cup cooked brown rice

1 1/2 pounds boneless chicken breast, cut into cubes

2 tablespoons ground cumin

3 tablespoons chili powder

1 tablespoon canola oil

8 ounces reduced fat cheddar cheese

1 tablespoon of your favorite hot sauce (adjust as desired)


Toss chicken in cumin and chili powder until well covered.  Heat oil in a saute pan over medium-high heat.  Cook chicken until no longer pink inside.

Add cheese, hot sauce and rice; toss to combine well and heat through.

Download the printable Santa Fe Chicken PDF