This recipe calls for a 3:1 ratio of soy sauce to fish sauce. The fresh lime juice and zest are key. Details here: https://cooking.nytimes.com/recipes/1017482-grilled-sesame-lime-chicken-breasts?smid=ck-recipe-iOS-share The marinade is essentially 2 Tbsp soy, 2 tsp fish sauce, 1 Tbsp grated ginger, 3 garlic cloves (grated), 2 limes (zest and juice), and 2 Tbsp vegetable oil. This is enough marinade for 4 chicken breasts (sliced lengthwise and pounded into thin cutlets). Marinate for at least 30 mins. Our modifications: first, we first cooked on the Foreman Grill, and then finished searing in a nonstick pan. Second, we forgot to drizzle with sesame oil, which the NYT recipe recommends. Finally, we garnished with minced cilantro. (May 2021)
Cooking Adventures 