Grilled Chicken With Coriander and Chili

Recipe by KateL
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 4
YIELD: 8 cutlets
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • MAKE CORIANDER AND CHILI PASTE:
  • Blend or process ingredients until mixture forms a smooth paste.
  • MARINATE CHICKEN THIGHS:
  • Pierce chicken all over with a sharp knife. Combine chicken and paste in a large bowl. Rub paste into cuts.
  • Cover. Refrigerate overnight.
  • COOK CHICKEN:
  • Cook chicken, covered in heated, oiled grill pan, 5 minutes.
  • 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).
  • Serve chicken, if desired, with thin rice noodles and lime wedges.
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