Herb-Grilled Chicken Breasts, Thai Style

• 1/3 cup finely chopped fresh basil
• 1/3 cup finely chopped fresh mint
• 1/3 cup finely chopped cilantro
• 3 tablespoons finely chopped peeled fresh ginger
• 4 garlic cloves
• 1 1/2 tablespoons soy sauce
• 1 1/2 tablespoons fish sauce (nam pla)
• 1 1/2 tablespoons canola oil
• 1 1/2 tablespoons (packed) dark brown sugar
• 1 serrano chili, stemmed, chopped
• 6 skinless boneless chicken breast halves (about 2 1/2 pounds total)

1. Combine first 10 ingredients in processor.
2. Process until well blended, scraping down sides of bowl occasionally.
3. Arrange chicken in 13 x 9 x 2-inch glass dish.
4. Spoon herb mixture over chicken, covering completely.
5. Cover dish; chill at least 2 hours, turning chicken occasionally.
6. (Can be made 1 day ahead.
7. Keep chilled.)
8. Meanwhile, prepare barbecue (medium-high heat).
9. Grill chicken until cooked through, about 5 minutes per side.
10. Cut chicken crosswise into thin slices.
11. Transfer to plates and serve.

fresh basil, fresh mint, cilantro, fresh ginger, garlic, soy sauce, fish sauce, canola oil, brown sugar, serrano chili, chicken breast halves

Taken from www.epicurious.com/recipes/food/views/herb-grilled-chicken-breasts-thai-style-5471 (may not work)