Thai Grilled Chicken with Coconut Milk Marinade
Adapted from Thai & Asian, by Deh-Ta Hsiung, Becky Johnson, and Sallie Morris.
Servings 8
Calories 244kcal
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
Instructions
- 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.
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