Recipe

Grilled Thai Chicken Breasts With Herb-lemongrass Crust Recipe

	Coffeebean / All my dishes 1 year, 1 month ago Before chopping the lemongrass, be sure to cut off the spiky green top and enough of the bottom to elimitate the woody core. Peel off a few of the outer layers until you're left with just the tender heart of the stalk. Prep:24m Cook:15m Servings:12	Coffeebean
	chicken thai

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Ingredients

1 1/2 cups chopped fresh cilantro (leaves and tender stems)

3/4 cup coconut milk

1/4 finely chopped lemongrass (from about 2 stalks)

12 fresh basil leaves

3 Thai bird chiles, 2 jalapenos, or 2 medium serranos, stemmed, seeded, and finely chopped

3 cloves garlic, minced

1 1/2 Tbsp. kosher salt

2 tsp. packed light brown sugar

1 1/2 tsp. freshly ground black pepper

3/4 tsp. ground coriander

12 boneless, skinless chicken breast halves (5 to 5 1/2 lb.), trimmed (remove tenderloins if still attached)

2 limes, cut into wedges for serving

Directions

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.

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