Ingredients

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.

Reviews & Comments 2

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  • hottamale 6 years ago
    I concur with dee. These sound incredible. I will definately be trying these soon!
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  • dee 6 years ago
    This sounds absolutely wonderful !!!!! Thanks for sharing this with us.
    Was this review helpful? Yes Flag

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