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Thai Grilled Chicken

Something about this marinade renders the chicken most succulent, and the flavors of coconut milk, cilantro, and lime are exotically fabulous, making this one of our all-time favorite recipes. Published by GoodFood at least ten years ago, we love this recipe so much we used to carry blocks of coconut cream back from trips to England, as that is what was originally called for (often hiding said from our spouses, who would have declared such purchases, “Over the top, even for us.”) We have since adapted the recipe using easily-found coconut milk. Enjoy!

Thai Grilled Chicken

13.5 oz. coconut milk (regular or light)
3 garlic cloves, peeled and roughly chopped
2 fresh green chilies, deseeded and roughly chopped ( or 4.25 oz can)
3 tbs. soy sauce
2 tbs. caster sugar
½ cup loosely packed chopped cilantro, plus more for garnish
grated zest and juice of 1 large or 2 small limes
4 boneless, skinless chicken breasts

Place all the ingredients except the chicken in a blender or food processor. Whiz everything together well.

Make three diagonal slits in the chicken breasts, not cutting all the way through. Place them in a dish and pour the marinade on top. Chill for at least 1 hour and up to 24 hours. (Overnight is better, if you have the time.)

Remove the chicken from the marinade and place the marinade in a saucepan. Grill or broil the chicken 7 minutes per side, or until cooked through. Bring the marinade to a simmer and continue to cook for 5-8 minutes to thicken.

Spoon the sauce over the chicken, and serve over rice sprinkled with a bit more chopped cilantro.

One Comment Post a comment
  1. Jinny #

    Wonderful recipe, easy to prepare and soooo delicious! I will definitely think ahead next and marinate the chicken overnight.

    June 22, 2013

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