Grilled Hawaiian Chicken
By Melissa's Corporate Chefs


1/2 cup Sesame Oil
1/2 cup Rice Vinegar
1 1/2 ounces Soy Sauce
1 tablespoon Fish Sauce
2 ounces Lime Juice
2 tablespoons Ginger Root, peeled and grated
1 tablespoon Jalapeno Chile wash trimmed cut chiles in half
1/2 cup Chicken Stock
4 pounds Chicken Breast or Thigh

Add all ingredients except chicken stock and chicken in a blender or food processor.

Process or blend until smooth and fully combined.

Transfer to container large enough to accommodate chicken and add chicken stock. Blend well. Add chicken pieces and marinate for 12 hours.

Grill chicken until all pink is gone when cut, about 10 minutes per side, turning often.

Makes 8 servings.