Saturday, July 6, 2013



Photo courtesy of The Yummy Life.

There is a great blog I follow called The Yummy Life. Her recipes are always fantastic and she goes into great detail on how to prepare her dishes. I spotted this grilled chicken recipe on her blog recently and since I'm a Thai food nut I knew this would be good. It was way better than good. This was one of the best grilled chicken breasts that I have ever made. The coconut milk and salt work like magic making these breasts tender and juicy. Thai ingredients and herbs really pack in the flavor. You can marinate it for 2 hours or up to 24 hours. I recommend overnight for the best results.


6-8 boneless, skinless chicken breast halves


1 1/2 cups chopped fresh cilantro (leaves and tender stems)
3/4 cup canned coconut milk
10-15 fresh Thai basil leaves
1 large jalapeno or 1 small Thai chili, stem, seeds, and membrane removed
3 garlic cloves
2 slices fresh ginger (approximately 1/8" thick)
1 1/2  TBSP. kosher salt
1 1/2 tsp. freshly ground black pepper
3/4 tsp. ground coriander
2 tsp. packed brown sugar

Lime wedges for garnish

Put all the marinade ingredients in a blender or food processor and puree until smooth.

Arrange the chicken in a single layer in a glass dish and pour marinade over. Flip chicken to be sure marinade completely coats it. Cover and refrigerate for 2-24 hours. The longer the better.

Remove from marinade and grill. 

Serve with lime wedges.

Recipe slightly adapted from The Yummy Life.

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