Recipe and image from Always Order Dessert
Fiery Asian Chicken Cutlets
1/4 cup fish sauce
1/4 cup rice wine vinegar (you can also use red wine vinegar)
1/4 cup low sodium soy sauce
1/4 cup sriracha sauce
1/4 cup olive oil
1/2 teaspoon ground cayenne
4 garlic cloves, peeled and smashed
500g boneless, skinless chicken cutlets (about 4 to 6 pieces), rinsed then patted dry with paper towel and cut lengthwise in half (or use chicken mini fillets/tenders)
Whisk together the first five ingredients in a medium-sized storage container with a lid (such as Tupperware). Cut the lime in half and squeeze in the juice, then drop in the squeezed lime halves. Stir in the ground cayenne, smashed garlic, and salt. Add the chicken cutlets turning each until full coated. Cover the storage container and let marinate in the refrigerator at least 1 hour (or overnight).
Preheat your grill and place grill rack about 4 inches from the flame source. Prepare a shallow baking sheet or baking pan by lining with parchment paper. Be sure that the pan has at least 1″ sides to catch any juices during cooking. Use tongs to evenly place marinated chicken cutlets on pan. Sprinkle cutlets with salt and ground black pepper. Grill for 3-4 minutes on one side, then use tongs to flip and grill for 3-4 minutes on other side until cutlets are cooked fully through, with a bit of char developed on each side. Remove from the grill and let stand for 5 minutes before serving.
*I made a salad with quinoa, baby spinach, broccoli, capsicum, spring onion, orange, radish, coriander, mint, and put the sliced chicken on top. Epic.