Print close

As a Marinade

1 Jar Maffé simmer sauce
6-8 boneless, skinless chicken breasts (6 ounces each)
1-2 tsp fish sauce or 1 small bouillon cube crushed
2 tbsp canola oil
1-2 tsp cayenne pepper (optional)


  1. In a bowl, whisk together all of the ingredients (except the chicken) until well combined.

  2. Using a sharp knife, make scores (small slits) on both sides of the chicken breasts to allow the marinade to penetrate deeper.

  3. Place chicken pieces in a re-sealable food storage bag. Pour the marinade over the chicken pieces and squeeze gently to make sure that all the chicken pieces are coated with the marinade. Push and flatten out any air bubbles in the bag, seal and keep in the refrigerator.

  4. If pressed for time, marinate for 2 hours. To yield the most flavorful product, 24 hours marinating is recommended or at least overnight.

  5. Grill chicken 5-7 minutes on each side or until done (opaque and not pink inside, but still moist) brushing occasionally with the marinade. Serve with Couscous, Jasmine rice or Quinoa with a side of greens.