Grilled Soy Glazed Chicken Breasts
4 boneless skinless chicken breasts or 8 boneless chicken thighs
2 tbsp sweet soy sauce
2 tbsp lime juice
1 tbsp oyster sauce
1 tbsp sesame oil
1/2 tsp black pepper
1. Place a chicken breast between sheets of parchment paper or plastic wrap. With a meat pounder or rolling pin, flatten chicken to 1/2 inch thickness. Place in a shallow dish and repeat with remaining chicken.
2. In a bowl, combine soy sauce, lime juice, oyster sauce, sesame oil and pepper. Pour over chicken. Turn chicken pieces to coat. Cover and refrigerate for up to 12 hours.
3. Grill chicken for 6-8 minutes, turning once, until no longer pink inside. Cut each breast crosswise into 5 or 6 pieces. Serve hot or warm.
If you can't find sweet soy sauce use two parts regular soy sauce and one part molasses.
This recipe is from Complete Book of Thai Cooking by Linda Stephen.
We tried this with chicken breast. I left it in the marinade for 24 hours and it was beyond good. 
We had them with this dish.
Hot Kimchi Pickle
1 large english cucumber, thinly sliced (about 2 cups)
1/2 teaspoon salt
1 tablespoon vinegar
1 teaspoon sugar
1 teaspoon sesame oil
2 cloves garlic, smashed
1/2 teaspoon hot pepper flakes
1/4 teaspoon cayenne pepper
In a bowl, toss the cucumber with the salt; let stand for 15 minutes; drain.
Add the vinegar, sugar, sesame oil,garlic,hot pepper flakes and cayenne pepper. Toss to combine. Enjoy.