Grilled Thai Chicken Breasts The marinade for this chicken has coconut milk and herbs that both brine and flavor the chicken breasts. The result is moist, tender, and loaded with flavor. Ingredients 6-8 boneless, skinless chicken breast halves FOR MARINADE: 1-1/2 cups chopped fresh cilantro (leaves & tender stems) 3/4 cup canned coconut milk (found in Asian aisle of grocery store) 12 fresh basil leaves 1 large or 2 small jalapenos, stem, seeds, & membrane removed 3 garlic cloves 2 slices fresh ginger (approx. 1/8 thick) 1-1/2 tablespoons kosher salt 1-1/2 teaspoons freshly ground black pepper 3/4 teaspoons ground coriander 2 teaspoons packed brown sugar FOR GARNISH: 2 limes, cut into wedges Directions MARINATE: Add marinade ingredients to blender or food processor; puree until smooth. (Note: if making stir fry with leftover chicken as explained below, reserve 1/4 cup of marinade to use for stir-fry sauce.) Arrange chicken breasts in single layer in a dish. Pour marinade over chicken. Use tongs to flip chicken a few times until completely coated with marinade. Cover and refrigerate for at least 2 hours and up to 24 hours (the longer the better). GRILL: Coat hot grill grate with oil, using tongs and a paper towel dipped in oil. Place chicken on medium-hot grill, discarding the marinade. Turn when chicken has grill marks and releases easily from grill (approx. 5-6 min). Cook until internal temperature is 160 degrees at thickest part using an instant-read thermometer, approx. 7-8 min. (Exact cooking times will vary depending on chicken thickness and grill temp.) Remove to a dish or platter and loosely cover with foil for 5-10 minutes before serving. Sprinkle with additional chopped basil or cilantro, if desired. Serve with lime wedges. SERVING SUGGESTION: This chicken pairs well with Golden Coconut Brown Rice. Recipe at: theyummylife/Coconut_Brown_Rice. Its also good sliced and served over a bed of greens. LEFTOVER SERVING SUGGESTIONS: --SERVE IT COLD ON SALADS, IN WRAPS/SANDWICHES. Store whole, grilled chicken pieces in sealed container in the fridge along with any remaining pan juices. To serve, thinly slice chicken, and serve cold on top of a salad, in a wrap, or on a sandwich. --CHOP & ADD TO STIR FRY. Reserve 1/4 cup of the marinade (before marinating the chicken) and refrigerate to use as a stir-fry sauce. Chop the grilled chicken into bite-size pieces. Chop vegetables of your choice into bite-size pieces. (Good options are mushrooms, snow peas, carrots, green onions, red bell pepper, and baby bok choy.) Saute veggies, add chicken, drizzle on some of the marinade; toss and cook until heated through. Taste and add more marinade, if needed. Serve over rice. (NOTE: Use whatever amounts and chicken/veggies you prefer. As a general guideline, you can use 2 chopped chicken breasts, 4-6 cups chopped veggies, and 1/4 cup marinade.
Posted on: Sun, 03 Nov 2013 19:54:56 +0000
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