In a large bowl, combine peppercorn-coriander paste and Thai fish sauce. Add PERDUE® Fresh Boneless Skinless Chicken Breasts and turn to coat evenly. Cover and refrigerate for at least 1 hour or up to 3 hours.

TIP

Recipe courtesy of the National Chicken Council.

Preheat a gas or charcoal grill to medium-high heat, or preheat the broiler. Remove chicken breasts from the marinade and discard the remaining marinade. Grill or broil chicken 6–8 inches from the heat source for approximately 10–20 minutes, turning 2–3 times, until golden brown and a meat thermometer inserted into the thickest part of each breast reaches 170°F.

Transfer grilled chicken breasts to a serving platter. Spoon up to one-quarter of the hot and sweet dipping sauce over each chicken breast, or serve the sauce on the side for dipping.