Grilled Thai Chicken Breasts With Herb-Lemongrass Crust Recipe

Name: Grilled Thai Chicken Breasts With Herb-Lemongrass Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
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.
3
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.
4
Transfer to a platter and let rest for 5 minutes. Sprinkle with the remaining 1/4 cup cilantro and serve with the lime wedges.

751

kcal

Calories

Fat

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Thai Chicken Breasts With Herb-Lemongrass Crust falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Thai Chicken Breasts With Herb-Lemongrass Crust

How did you like this recipe?

Frequently Asked Questions