THAI CHICKEN WITH CUCUMBER-RED ONION RELISH

Thai Chicken with Cucumber-Red Onion Relish image

Recreate a Thai restaurant favorite by cooking tender chicken breasts in savory soy sauce and veggie relish.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 8

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Ingredients

1/4 cup water
1/2 cup lime juice
1/2 cup reduced-sodium soy sauce
2 serrano or jalapeño chiles, seeded, finely chopped
2 tablespoons sugar
2 cups chopped peeled cucumber
1 small red onion, cut lengthwise in half, then cut crosswise into thin slices
6 boneless skinless chicken breast halves (about 1 3/4 lb)

Steps:

In blender or food processor, place water, 1/4 cup of the lime juice, 1/4 cup of the soy sauce, the chiles and sugar. Cover and blend on high speed about 1 minute or until blended. In shallow dish, place cucumber and onion; add blended mixture. Cover and refrigerate until serving.
Remove fat from chicken. In shallow glass or plastic dish or resealable plastic food-storage bag, mix remaining 1/4 cup lime juice and 1/4 cup soy sauce. Add chicken; turn to coat. Cover dish or seal bag and refrigerate 15 minutes.
Set oven control to broil. Spray broiler pan rack with cooking spray. Remove chicken from marinade; reserve marinade. Place chicken on rack in broiler pan. Brush chicken with marinade. Broil chicken with tops 5 to 7 inches from heat 7 minutes. Turn chicken; brush with marinade. Broil about 7 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade. Serve chicken with cucumber relish.

Nutrition Facts : Calories 200, Carbohydrate 10 g, Cholesterol 80 mg, Fat 1/2, Fiber 0 g, Protein 31 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 6 g, TransFat 0 g