Thai Curry Blackened Chicken

Ingredients

• 3 pounds (1.3kg) chicken breast
• 1/4 cup (60ml) olive oil
• 1/4 cup (60ml) red Thai curry paste
• 1 tablespoon (15ml) garlic powder
• 1 teaspoon (5ml) dried basil
• 1 teaspoon (5ml) fish sauce

Directions

1. Butterfly the chicken breasts so they are about 1/2 inch (2cm) thick.
2. Combine the rest of the ingredients in a mixing cup.
3. Transfer chicken to a large plastic bag, add marinade, and mix until chicken is coated evenly.
4. Refrigerate at least 2 hours, overnight is better if you like it very spicy.
5. Heat a small amount of oil in a cast iron skillet then sear the chicken for 5 minutes on each side until blackened.
6. Transfer to a 400°F (205°C) and cook an additional 10 minutes until done.