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Categories:
fresh cilantro coconut milk basil bird chiles garlic kosher salt light brown sugar fresh ground black pepper ground coriander chicken serving
Viewed: 79 - Published at: 4 years agoIngredients
- 1 1/2 cups chopped fresh cilantro, divided (leaves and tender stems)
- 3/4 cup coconut milk
- 1/4 cup finely chopped lemongrass (from about 2 stalks)
- 12 fresh basil leaves, minced
- 3 thai bird chiles, 2 jalapenos or 2 medium serranos, stemmed, seeded, and finely chopped
- 3 garlic cloves, minced
- 1 1/2 tablespoons kosher salt
- 2 teaspoons light brown sugar, packed
- 1 1/2 teaspoons fresh ground black pepper
- 3/4 teaspoon ground coriander
- 12 boneless skinless chicken breast halves (5 to 5-1/2 lb.)
- 2 limes, cut into wedges for serving
Method
- 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 puree until smooth.
- Arrange the chicken breasts in a nonreactive baking dish or other container 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 (covering the 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.
