Friday, November 15, 2013

Grilled Thai Chicken Breasts with Herb-Lemongrass Crust

D and I found this recipe after finding the Pork with Lemongrass Stuffing Recipe.  I naturally assumed Lemongrass was sold in a bunch like green onions or celery, so I wanted to use it up.  I was wrong in my assumption but pretty glad to have made the mistake.  This was really good.

We were a little worried, as we both tasted the marinade before D put it on the chicken.  I told him it was salty.  D loves salt, so he just thought I was being overly-dramatic. Then he tasted it, and his eyes bugged out too.  He said he didn't even use all it called for.

But after grilling, you really didn't taste it, so all was good.  We had with Spicy Cauliflower.

Grilled Thai Chicken Breasts with Herb-Lemongrass Crust

Photo by ALB; Tongue by McMenamin

Tony Rosenfeld from Fine Cooking
Serves 12

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.

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 (used 1 TBSP)
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.

Nutritional Information
Calories (kcal): 240; Fat (g): 7; Fat Calories (kcal): 70; Saturated Fat (g): 4; Protein (g): 39; Monounsaturated Fat (g): 1.5; Carbohydrates (g): 3; Polyunsaturated Fat (g): 1; Sodium (mg): 510; Cholesterol (mg): 105; Fiber (g): 0;

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