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    Home » Gluten Free

    Thai Grilled Chicken with Coconut Milk Marinade

    Jul 26, 2010 · Modified: Sep 25, 2021 by Andrea · This post may contain affiliate links · This blog generates income via ads · 8 Comments

    Jump to Recipe Print Recipe

    Thai Grilled Chicken with Coconut Milk Marinade - Andrea Meyers

    Whenever we make a trip to Costco, I always stop to browse the books aisle, and every once in a while I come across some finds that make their way into the cart. Earlier this summer I found a big paperback book simply called Thai & Asian by Deh-Ta Hsiung (previously published as Thai and South-East Asian Food and Cooking). With a plethora of gorgeous dishes from Thailand, China, Vietnam, Japan, and Korea, as well as over 100 pages of information on ingredients and proper Asian cooking gear, this book was a no-brainer and a bargain at US$9.99. My memories of the food I enjoyed on a trip to Koh Samui and Phuket in the mid 90s are imprinted in my head, and I’ve enjoyed introducing my family to the wonders of Thai flavors over the years. Perhaps someday I’ll get a chance to go back to Thailand; I would so enjoy a trip to Chiang Mai, but until then I'll have to keep cooking Thai at home.

    Lemongrass is a frequently used ingredient in Thai and southeast Asian cooking, and for years I tried growing it in pots so I could bring it indoors for the winter, but the plants would never last more than a month indoors, and I finally decided to just stick one in the ground to see what would happen. After a very cold snowy winter it might not seem like a good idea, but those kinds of winters are not typical for our area so there’s a slight chance the lemongrass might survive. Fortunately it’s flourishing and adds wonderful flavor to our Thai dishes.

    Lemongrass in our garden - Andrea Meyers

    Grow Your Own logo

    This grilled chicken has a flavorful marinade that’s easy to make, and we were able to use our homegrown lemongrass and garlic in it. The cilantro bolted in the heat, so we’ve reseeded and hope to have more in a couple weeks.

    And speaking of growing herbs, don’t forget the Grow Your Own deadline is this Friday. Be sure to visit the Kitchen Gadget Girl blog for more information about submitting your post. If you are new to the event, you can read more about the rules for participating at the Grow Your Own page.

    Saveur.com, Best of the Web logo[Update: August 2010, featured on Saveur.com in their Best of the Web section!]

    Thai Grilled Chicken with Coconut Milk Marinade - Andrea Meyers
    Print Pin

    Thai Grilled Chicken with Coconut Milk Marinade

    Adapted from Thai & Asian, by Deh-Ta Hsiung, Becky Johnson, and Sallie Morris.
    Prep Time20 mins
    Cook Time12 mins
    Marinate Time8 hrs
    Total Time8 hrs 32 mins
    Course: Main Course
    Cuisine: Thai
    Diet: Gluten Free
    Keyword: chicken, cilantro, coconut milk, ginger, grill, lemongrass, summer
    Servings: 8
    Calories: 244kcal
    Author: Andrea Meyers

    Equipment

    • food processor
    • gallon plastic bag or glass dish for marinating
    • grill

    Ingredients

    • 6 chicken breasts (boneless and skinless
      )

    Marinade

    • 2 lemongrass stalks (roots trimmed)
    • 1.5 inch ginger (peeled and sliced)
    • 6 garlic cloves (coarsely chopped)
    • 4 shallots (coarsely chopped)
    • ½ cup cilantro roots (chopped (or stems and leaves))
    • 1 tablespoon palm sugar
    • ½ cup coconut milk
    • 1 tablespoon gluten-free fish sauce
    • 2 tablespoons gluten-free soy sauce

    Garnish

    • lime wedges
    • fresh red chiles
    • cilantro sprigs
    US Customary - Metric

    Preparation

    • Remove the lower 2 inches of the lemongrass and the leaves, and chop the stems coarsely. Add lemongrass, ginger, garlic, shallots, cilantro, sugar, coconut milk, fish sauce, and soy sauce to the food processor bowl. Process until smooth.
    • Trim the chicken breast and put them in the gallon plastic bag (or marinating dish). Pour the marinade over the chicken, making sure the marinade coats the chicken completely. Leave in the refrigerator for 4 to 12 hours.
    • Preheat the gas grill or barbecue to a temperature of 400° F/200° C. Drain the chicken and reserve the marinade. Rub the hot grill with vegetable oil to keep the chicken from sticking.
    • Grill until the chicken is done, about 5 to 6 minutes per side. Brush with the reserved marinade while cooking.
    • Transfer cooked chicken to a serving platter, garnish with lime, cilantro, and chiles, and serve.

    Recipe Notes

    • If you can't find lemongrass, use the zest of 1 lemon.
    • If you can't find palm sugar, use light brown sugar.

    Nutrition

    Calories: 244kcal | Carbohydrates: 6g | Protein: 37g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 108mg | Sodium: 514mg | Potassium: 742mg | Fiber: 1g | Sugar: 2g | Vitamin A: 118IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg
    Tried this recipe?Share in the comments!

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    More Thai Chicken Recipes from Other Blogs

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    « What's Surviving the Heat (Weekend Gardening)
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    Reader Interactions

    Comments

    1. Kalynskitchen says

      July 26, 2010 at 12:23 pm

      Oh this sounds so tasty. I don't know why I haven't tried growing lemongrass.

      Reply
    2. Khadija says

      July 27, 2010 at 3:18 pm

      i absolutely love thai food thanks for the recipe!

      Reply
    3. Nate @ House of Anie says

      July 28, 2010 at 11:13 pm

      Yay! I'm so glad your lemongrass survived Winter.

      If you have enough lemongrass, you can crush one stalk flat like a paintbrush and use it to brush on the marinade.

      Reply
      • Andrea says

        July 29, 2010 at 12:15 am

        Nate, actually we planted the lemongrass this summer, so it hasn't yet experienced a Northern Virginia winter. Crossing my fingers!

        Reply
    4. Christine says

      August 16, 2010 at 9:40 pm

      What a wonderful recipe! Congrats on the Saveur recognition. I've not tried growing lemongrass, but if you can do it after experiencing a cold winter, I may be able to grow it in my garden also. Question: where do you find palm sugar and what plant does your come from? Thanks.

      Reply
      • Andrea says

        August 16, 2010 at 10:11 pm

        Thanks Christine! Palm sugar comes from various palm plants and is usually found in Asian grocery stores.

        Reply
    5. Becky says

      March 27, 2013 at 12:28 am

      Hi,
      Just curious did your Lemongrass survive the winter? I like in the PNW we do have milder winters but do get some freezing weather I take my lemongrass plant inside every winter, would be great if I could plant it outside!!
      Becky

      Reply
      • Andrea says

        April 11, 2013 at 2:51 pm

        Hi Becky. We haven't had any lemongrass survive the winters here, but it doesn't stop me from trying every year. 🙂

        Reply

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