Grilled Thai Chicken Breasts with Herb-Lemongrass Crust
Carla Weldy
ingredients
- 3/4 cup chopped fresh cilantro, divided
- 1/3-1/2 cup coconut milk
- 1/8 cup finely chopped lemon grass
- 6 fresh basil leaves
- 1 jalapeno, seeded and finely chopped
- 2 cloves garlic, minced
- 3/4 teaspoon kosher salt
- 1 teaspoon packed brown sugar
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon ground coriander
- 6 boneless, skinless chicken breasts
- 1 lime, cut into wedges for serving
directions
- 1
1. In a food processor or blender, combine 1/2 cup of of cilantro with the coconut milk, lemon grass, basil, jalapeno, garlic, salt, brown sugar, black pepper and coriander. Puree until smooth.
- 2
2. In a nonreactive baking dish, arrange the chicken in a single layer. Pour the marinade over the chicken, then turn the breasts to coat well. Cover and refrigerate for 2 hours or up to a day.
- 3
3. When ready to cook, lightly coat the grill with cooking spray. Heat the grill to medium-high. Grill the chicken until it has dark grill marks on the first side, about 4 to 5 minutes. Flip the chicken and continue to cook until firm to the touch and completely cooked through, about 5 to 6 minutes more.
- 4
4. Transfer chicken to a platter and let rest for 5 minutes. Sprinkle with remaining cilantro and serve with lime wedges.
notes
Marinate 2 hours or up to a day.
Source: Newspaper
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