Prep 25 mins
Cook 10 mins
Before chopping the lemongrass, be sure to cut off the spiky green top and enough of the bottom to eliminate the woody core. Peel off a few of the outer layers until you’re left with just the tender heart of the stalk. Though these breasts are great served hot off the grill, they’re also fine served cold in the coming days, either plain or sliced atop a salad. From Fine Cooking. Marinate time not included.
- 1 1⁄2 cups chopped fresh cilantro, divided (leaves and tender stems)
- 3⁄4 cup coconut milk
- 1⁄4 cup finely chopped lemongrass (from about 2 stalks)
- 12 fresh basil leaves, minced
- 3 thai bird chiles, 2 jalapenos or 2 medium serranos, stemmed, seeded, and finely chopped
- 3 garlic cloves, minced
- 1 1⁄2 tablespoons kosher salt
- 2 teaspoons light brown sugar, packed
- 1 1⁄2 teaspoons fresh ground black pepper
- 3⁄4 teaspoon ground coriander
- 12 boneless skinless chicken breast halves (5 to 5-1/2 lb.)
- 2 limes, cut into wedges for serving
- Combine 1-1/4 cups of the cilantro with the coconut milk, lemongrass, basil, chiles, garlic, salt, brown sugar, pepper, and coriander in a food processor or blender and purée until smooth.
- Arrange the chicken breasts in a nonreactive baking dish or other container large enough to accommodate them in a snug single layer. Pour the marinade over the breasts and turn to coat them well. Cover and refrigerate for at least 2 hours and up to 1 day.
- Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Grill the chicken (covered on a gas grill) until it has good grill marks on the first side, 4 to 5 minutes. Flip the chicken (covering the grill) and continue to cook until firm to the touch and completely cooked through (check by making a slice into one of the thicker breasts), 5 to 6 more minutes.
- Transfer to a platter and let rest for 5 minutes. Sprinkle with the remaining 1/4 cup cilantro and serve with the lime wedges.