Grilled Thai Chicken Breasts with Herb-Lemongrass Crust

Grilled Thai Chicken Breasts with Herb-Lemongrass Crust
Photo by Scott Phillips


  • 1-½ tsp. freshly ground black pepper
  • 3 Thai bird chiles, 2 jalapeños, or 2 medium serranos, stemmed, seeded, and finely chopped
  • 2 limes, cut into wedges for serving
  • 12 boneless, skinless chicken breast halves (5 to 5-½ lb.), trimmed (remove the tenderloins if still attached)
  • ¾ tsp. ground coriander
  • 2 tsp. packed light brown sugar
  • ¾ cup coconut milk
  • + 5 more ingredients
    • 1-½ Tbs. kosher salt
    • ¼ cup finely chopped lemongrass (from about 2 stalks)
    • 1-½ cups chopped fresh cilantro (leaves and tender stems)
    • 12 fresh basil leaves
    • 3 cloves garlic, minced

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...

View full recipe at Fine Cooking


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