Cilantro Thai Grilled Chicken Recipe Recipe Cards

CILANTRO-LIME GRILLED CHICKEN

Steps:

• Whisk lime juice, cilantro, garlic salt, and black pepper together in a large glass or ceramic bowl. Add chicken; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from marinade and shake off excess. Discard remaining marinade.
• Cook chicken on the preheated grill, turning occasionally, until no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

THAI GRILLED CHICKEN (GAI YANG)

Steps:

• Place Marinade ingredients in a large ziplock bag. Massage to mix.
• Add the chicken into the ziplock bag and massage to spread the marinade over all the chicken. Marinate for a minimum of 3 hours, preferably overnight (up to 24 hours).
• Remove chicken from the Marinade and discard the Marinade (unless baking in the oven - refer Note 3).
• Heat the outdoor grill on medium high. Or heat 1/2 tbsp oil in a non stick pan over medium high heat on the stove.
• Cook the chicken until golden brown - around 3 minutes each side.
• Rest for a few minutes before serving with lime wedges on the side, and garnished with fresh chilies and cilantro, if using.

CILANTRO THAI CHICKEN BREAST

Steps:

• Rub salt and pepper over the chicken breast on both sides, let sit for 10 minutes
• Toast a handful of peanuts in the oven, chopped and set aside
• Combine garlic, scallion, ginger, Thai chili pepper, cilantro, lime juice, soy sauce, sugar and black pepper in a small container, mix well and set aside.
• Heat a tablespoon butter in a skillet over medium-low heat until melt, place the chicken breast, skin side down, in the skillet.
• Wait 6-7 minutes until the skin side is golden brown (do not move the chicken while cooking), flip the chicken with a spatula.( If the chicken skin sticks to the pan, wait for 1 or 2 more minutes and shake the pan, the chicken should) release.
• Pan-fry the other side for 6-7 minutes until golden brown as well.
• Add 3 tablespoons butter into the pan, after the butter has melted, tilt the pan toward you, spoon up the butter with a long-handled spoon, quickly and repeatedly spoon up the foamy butter and pour it back over the chicken for 1-2 minutes before the butter starts smoking.
• Poke the breasts with a fork, if the juices run clear, the chicken is ready.
• Transfer the chicken to a cutting board, let rest a few minutes and then cut into thick slices.
• Spoon some lime cilantro sauce onto the chicken and top with chopped peanuts to serve.

CILANTRO THAI GRILLED CHICKEN

Steps:

• Place all the ingredients above in a food processor and process until smooth.
• Pour marinade over chicken breast and let flavors sink in for 15 minutes in the refrigerator.
• Prepare your grill or broiler.
• Cook until temperature registers 165F on the meat thermometer.
• Let the chicken breasts rest for 5 minutes before serving, this prevents the meat from drying up.

GRILLED CHICKEN WITH CILANTRO MARINADE

Steps:

• Mix together the marinade ingredients in a deep bowl. Add the chicken breasts and turn to coat completely. Cover the bowl and refrigerate.
• Marinade for about 1 hour. You can leave the chicken in the marinade longer, but because the mixture is very acidic, the chicken will begin to appear poached.
• Preheat your grill. Cook the chicken over medium hot coals for about 3-5 mins per side.
• Serve and enjoy.

CILANTRO-LIME MARINATED GRILLED CHICKEN

Steps:

• Combine chiles, canola oil, cilantro, lime zest and juice, garlic, jalapeno, honey, salt, and pepper in a 1-gallon freezer bag and seal completely. Gently massage the bag to combine ingredients well. Add chicken and turn to completely coat with marinade. Place in the refrigerator and allow to marinate for at least 4 hours for best flavor, turning bag occasionally.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Grill chicken, covered, on the preheated grill until chicken is no longer pink and juices run clear, 4 to 6 minutes per side.
• Remove chicken from the grill and let rest under aluminum foil to redistribute juices back into the meat, 4 to 5 minutes.