Grilled Chicken With Coriander and Chili

Total Time
35mins
Prep 10 mins
Cook 25 mins

Entered for safe-keeping, for Asian forum. From Australian Women's Weekly "Grill: Grill-pan+barbecue". Note: coriander is also known as cilantro. Preparation time does not include chilling time.

Ingredients Nutrition

Directions

  1. MAKE CORIANDER AND CHILI PASTE:.
  2. Blend or process ingredients until mixture forms a smooth paste.
  3. MARINATE CHICKEN THIGHS:.
  4. Pierce chicken all over with a sharp knife. Combine chicken and paste in a large bowl. Rub paste into cuts.
  5. Cover. Refrigerate overnight.
  6. COOK CHICKEN:.
  7. Cook chicken, covered in heated, oiled grill pan, 5 minutes.
  8. Uncover, cook, stirring occasionally, about 20 minutes or until cooked (when a meat thermometer in the thickest part of the chicken registers 170 degrees Fahrenheit or 76.67 degrees Centigrade).
  9. Serve chicken, if desired, with thin rice noodles and lime wedges.
Most Helpful

There was a lot of lip-smacking and yum-yumming when this was served. The whole family enjoyed it. To cater for Mr Not Too Spicy, I used two chilies, but everyone agreed that I could have used all four. Very easy to prepare, and so great to get it going the day before. I put the paste ingredients in my food processor and buzzed until smooth-ish. Then mixed the paste with 1.3 kilos of chicken breasts cut into serving-size pieces. Made sure the pieces were of similar thickness, so that everything would cook evenly on the barbecue. This recipe is well worth safe-keeping. Made for the Tempted by Turmeric Tag Game in the Asian Forum.

Leggy Peggy October 28, 2008