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 Thai Spiced Cilantro Chicken. |
 Marinade ingredients |
 Combine marinade ingredients in a blender and process until combined. |
 1 pound boneless skinless breasts tied and slashed. |
 Processed marinade |
 Add chicken to marinade and refrigerate for at least 1 hour. |
 Remove breasts from marinade and heat grill to high heat. |
 Grill over high heat until cooked completely. About 15 minutes for large breasts with the tenderloin still attached. |
 Bring remaining marinade to a boil and simmer for a few minutes. Add cornstarch slurry to thicken if necessary. |
 I served the chicken with brown rice and steamed broccoli. |
 Castello Di Amorosa winery in St Helena, CA. |
 A fun place to visit if you are in Napa Valley. |
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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
- 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
- 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.
- Spread the marinade over the chicken to coat completely. Cover the dish and refrigerate for at least 1 hour or longer if desired.
- 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.
- 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.
- Serve sauce, minced cilantro and chopped scallions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 4 servings | |
| Calories 297 | |
| Calories from Fat 177 | 60% |
| Total Fat 20.54g | 26% |
| Saturated Fat 13.11g | 52% |
| Trans Fat 0.11g | |
| Cholesterol 58mg | 19% |
| Sodium 519mg | 22% |
| Potassium 415mg | 12% |
| Total Carbs 9.04g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 4.03g | 3% |
| Protein 21.02g | 34% |
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