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  • Thai Spiced Cilantro Chicken

    1 vote
    Thai Spiced Cilantro Chicken
    Prep: 15 min Cook: 15 min Servings: 4
    by Bob Vincent
    126 recipes
    >
    This is an easy and quick recipe for boneless chicken breasts. The breasts can be broiled rather than grilled. Any type of hot chili peppers will work. I used Jalapeno only because I had some on hand. Red Thai chili pepper would kick up the heat level. If you use light coconut milk you will defenitely need to thicken the sauce with a cornstarch slurry. I served the chicken with brown rice and steamed broccoli. I also added minced cilantro and chopped scallions as a garnish. Spicy Asian food lends itself to wine that has a bit of residual sugar, medium body with supple acidity. A not too sweet slightly dry Gewurztraminer works as would a Pinot Griz. I chose a 2008 Castello Di Amorosa Anderson Valley Gewurztraminer. The wine has flavors of delicate pear plus mild spice and balanced acidity. It worked well slightly chilled.

    Ingredients

    • 1 lb chicken breast, boneless without skin
    • 2 cloves garlic, pressed/creamed
    • 1 ea Jalapeno green chili, diced
    • 3/4 inch piece fresh ginger, peeled and diced
    • 5 Tbs cilantro, chopped
    • 1 ea lime, grated for rind
    • 3 Tbs lime juice
    • 2 Tbs light soy sauce
    • 1 Tbs sugar, I used baker's superfine
    • 1 cup coconut milk
    • 1/2 cup cilantro, minced (for garnish)
    • 2 ea scallions, chopped (for garnish)
    • 2 Tbs cornstarch slurry (if needed to thicken sauce)

    Directions

    1. Using a sharp knife, cut 3 deep slashes into the skinned side of each chicken breast to allow marinade to penetrate. Place breasts in a nonmetallic dish
    2. Put the garlic, chili, ginger, cilantro, lime rind, and juice, soy sauce, sugar and coconut milk in a blender and process until a smooth puree forms.
    3. Spread the marinade over the chicken to coat completely. Cover the dish and refrigerate for at least 1 hour or longer if desired.
    4. Remove chicken from the marinade and drain off the excess. Grill the breasts over high heat until slightly brown and thoroughly cooked. About 15 minutes total.
    5. Meanwhile, place the remaining marinade in a saucepan and bring to a boil. Lower the heat and simmer for several minutes. If necessary add cornstarch slurry to thicken the sauce more.
    6. Serve sauce, minced cilantro and chopped scallions.

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