Grilled Thai Chicken Breasts with Herb-Lemongrass CrustFrom coffeebean 7 years ago
- 1 1/2 cups chopped fresh cilantro (leaves and tender stems) shopping list
- 3/4 cup coconut milk shopping list
- 1/4 finely chopped lemongrass (from about 2 stalks) shopping list
- 12 fresh basil leaves shopping list
- 3 Thai bird chiles, 2 jalapenos, or 2 medium serranos, stemmed, seeded, and finely chopped shopping list
- 3 cloves garlic, minced shopping list
- 1 1/2 Tbsp. kosher salt shopping list
- 2 tsp. packed light brown sugar shopping list
- 1 1/2 tsp. freshly ground black pepper shopping list
- 3/4 tsp. ground coriander shopping list
- 12 boneless, skinless chicken breast halves (5 to 5 1/2 lb.), trimmed (remove tenderloins if still attached) shopping list
- 2 limes, cut into wedges for serving shopping list
How to make it
- Combine 1 1/4 cups of the cilantro with the coconut milk, lemon-grass, basil, chiles, garlic, salt, brown sugar, pepper, and coriander in a food processor or blender and purée until smooth.
- Arrange the chicken breasts in a nonreactive baking dish or other vessel large enough to accommodate them in a snug single layer. Pour the marinade over the breasts and turn to coat them well.
- Cover and refrigerate for at least 2 hours and up to 1 day.
- Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Grill the chicken (covered on a gas grill) until it has good grill marks on the first side, 4 to 5 minutes.
- Slip the chicken (cover a gas grill) and continue to cook until firm to the touch and completely cooked through (check by making a slice into one of the thicker breasts), 5 to 8 more minutes.
- Transfer to a platter and let rest for 5 minutes. Sprinkle with the remaining 1/4 cup cilantro and serve with the lime wedges.
- Serving suggestion: Though these breasts are great served hot off the grill, they're also fine served cold in the coming days, either plain or sliced atop a salad.
- Wine pairing: A fruity Chenin Blanc like the 2005 Pine Ridge Chenin Blanc-Vognier, California, $ 13.50.