Logo

Chicken Breasts Thai Grilled with Herb-Lemongrass Crust

Print (Ctrl + P)
Kamera Print with pictures
Print without pictures
Facebook

Chicken Breasts Thai Grilled with Herb-Lemongrass Crust

 

Though these breasts are great served hot off the grill, you can also serve them cold on a hot day, either plain or sliced atop a salad.

Before chopping the lemongrass, be sure to cut off the spiky green top and enough of the bottom to eliminate the woody core. Peel off a few of the outer layers until you’re left with just the tender heart of the stalk.

Serves 12.

 

#

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

3/4 cup coconut milk

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

12 fresh basil leaves

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

3 cloves garlic, minced

1-1/2 Tbs. 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 the tenderloins if still attached)

2 limes, cut into wedges for serving

*

 

Combine 1-1/4 cups of the cilantro with the coconut milk, lemongrass, 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.

Flip 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 6 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.

 

Tips: 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.

 

 

Nutrition information (per serving): Calories (kcal): 240, Fat (kcal): 7, Fat Calories (g): 70, Saturated Fat (g): 4, Protein (g): 39, Monounsaturated Fat (g): 1.5, Carbohydrates (mg): 3, Polyunsaturated Fat (mg): 1, Sodium (g): 510, Cholesterol (g): 105, Fiber (g): 0.

 


 

Click on the smiley you want to give this page 
User rating 5.0 (1 votes)
This page has been viewed 162 times - View and write comments below.
• Chicken Tarragon Grilled with Red Leaf and Cabbage SaladMain-dish salads are summer’s answer to the one-bowl weeknight meal. And while this...
• Chicken MarsalaA creamy and delicious classic italian dish that is ready in under 30 minutes!
• Chicken with a Potato Chip-Basil CrustYes, I admit, there really are potato chips in this recipe. They make the crust extra...
• Chocolate Nut Upside-Down CakeFor the toasted nuts, I like a mixture of whole hazelnuts (roughly chopped after toasting...

Comments

Your email will not be displayed on the site.