Best Grilled Thai Chicken Breasts With Herb Lemongrass Crust Recipes

GRILLED THAI CHICKEN BREASTS WITH HERB-LEMONGRASS CRUST

Grilled Thai Chicken Breasts With Herb-Lemongrass Crust image

Before chopping the lemongrass, be sure to cut off the spiky green top and enough of the bottom to eliminate the woody core. Peel off a few of the outer layers until you're left with just the tender heart of the stalk. Though these breasts are great served hot off the grill, they're also fine served cold in the coming days, either plain or sliced atop a salad. From Fine Cooking. Marinate time not included.

Provided by gailanng

Categories Chicken Breast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups chopped fresh cilantro, divided (leaves and tender stems)
3/4 cup coconut milk
1/4 cup finely chopped lemongrass (from about 2 stalks)
12 fresh basil leaves, minced
3 thai bird chiles, 2 jalapenos or 2 medium serranos, stemmed, seeded, and finely chopped
3 garlic cloves, minced
1 1/2 tablespoons kosher salt
2 teaspoons light brown sugar, packed
1 1/2 teaspoons fresh ground black pepper
3/4 teaspoon ground coriander
12 boneless skinless chicken breast halves (5 to 5-1/2 lb.)
2 limes, cut into wedges for serving

Steps:

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 container large enough to accommodate them in a snug single layer. Pour the marinade over the breasts and turn to coat them well. Cover and refrigerate for at least 2 hours and up to 1 day.
Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Grill the chicken (covered on a gas grill) until it has good grill marks on the first side, 4 to 5 minutes. Flip the chicken (covering the grill) and continue to cook until firm to the touch and completely cooked through (check by making a slice into one of the thicker breasts), 5 to 6 more minutes.
Transfer to a platter and let rest for 5 minutes. Sprinkle with the remaining 1/4 cup cilantro and serve with the lime wedges.

Nutrition Facts : Calories 422.3, Fat 12.3, SaturatedFat 7.1, Cholesterol 151, Sodium 2034.6, Carbohydrate 25.5, Fiber 1.1, Sugar 21, Protein 51

THAI GRILLED CHICKEN (GAI YANG)

Thai Grilled Chicken (Gai Yang) image

Thai grilled chicken (gai yang), is one of the most flavorful grilled chicken recipes you can ever make. Learn how to make this quintessential street food at home!

Provided by Bill

Categories Chicken

Time 12h45m

Number Of Ingredients 21

Ingredients

1 stalk lemongrass ((base of stalk, cut into small pieces; 50g))
1/2 cup cilantro ((also known as fresh coriander-stems and leaves, chopped; 25g))
2 shallots ((chopped; 35g))
8 cloves garlic ((chopped; 35g))
2 tablespoons vegetable oil ((30 ml))
2 tablespoons palm sugar ((or light brown sugar; 25g))
3/4 teaspoon salt ((or to taste))
1/2 teaspoon freshly ground black pepper
1/4 cup Thai thin soy sauce
2 teaspoons Thai sweet soy sauce ((or black soy sauce))
2 tablespoons fish sauce
1/2 teaspoon turmeric powder ((optional))
1 whole chicken ((about 5-6 pounds; 2.2-2.6 kg))
1 tablespoon palm sugar ((or light brown sugar; 12g))
1 tablespoon hot water
1 tablespoon tamarind paste or concentrate
2 tablespoons fish sauce
1 tablespoon toasted sticky rice ((kao khua; ground to a powder, optional))
1 tablespoon cilantro ((chopped))
1 tablespoon scallions ((chopped))
2 teaspoons dried chili flakes ((or fresh Thai chili peppers, optional))

Steps:

Add the lemongrass, cilantro (coriander), shallots, and garlic to a mortar and pestle, and pound until pulverized. You can also use a food processor for this step.
Add the oil, sugar, salt, black pepper, Thai soy sauces, fish sauce and turmeric (if using). Mix until well-combined.
You can butterfly or spatchcock your chicken for grilling like it's done on the streets of Thailand. However, I cut the chicken into individual pieces to ensure they'd cook properly. This way, I can pull each piece off the grill once cooked. Rub the chicken with the marinade paste, ensuring every piece is thoroughly coated. Cover and place in the refrigerator to marinate overnight (or at least 12 hours).
The next day, take the chicken out 1 to 2 hours before you're ready to grill.
In a small bowl, mix the sugar and hot water until the sugar is dissolved. Mix in the rest of the sauce ingredients and set aside.
Place the chicken on the grill, and use any remaining marinade to baste the chicken while grilling. Leave the marinade paste on the chicken, including any chunks of herbs as they will caramelize and add flavor. Turn and baste the chicken often to create a nice flavorful outer crust. Baste the chicken with the leftover marinade in the first half of the grilling process, but do not do this towards the end of cooking. The raw chicken marinade needs enough time to fully cook.
Serve immediately with some coconut rice, your nam jim jeaw sauce, and lime wedges!

Nutrition Facts : Calories 463 kcal, Carbohydrate 16 g, Protein 33 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 122 mg, Sodium 950 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving

THAI CHICKEN BREASTS

Thai Chicken Breasts image

This recipe actually calls for Breasts, but I used thighs and they were moist and lucious! Goes well with steamed Basamati Rice.

Provided by MarieRynr

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 1/2 tablespoons grated fresh gingerroot
2 tablespoons chopped garlic
1/8 teaspoon crushed red pepper flakes
4 boneless skinless chicken breasts, pounded thin
1/2 cup flour
salt and pepper, to season flour,to taste
2 tablespoons olive oil
4 tablespoons soy sauce
1/2 cup brown sugar
1/2 cup white wine vinegar
1 teaspoon fish sauce or 1 teaspoon anchovy paste (optional)
1 cup sugar snap pea (mangetout)

Steps:

combine the gingerrot, garlic and red pepper flakes in a cup and set aside.
Mix flour with salt and pepper to taste and dredge chicken pieces in this.
Heat the olive oil in a large skillet.
Saute the chicken until browned on both sides and cooked through.
Remove the chicken and put in a warm dish, set aside in low oven to keep warm.
Add the ginger-garlic mixture to the skillet and saute until lightly browned.
Add the soy sauce, brown sugar, vinegar and fish sauce (if using).
Bring the mixture to a boil.
Reduce the heat and simmer, stirring frequently, until the sauce reduces and thickens.
Pour the sauce over the chicken pieces in the warm serving dish and keep warm until ready to serve.
Trim and shred the sugar snap peas diagonally.
Just prior to serving sprinkle the top of the chicken with the shredded snap peas.