About a month ago my friend Robin sent me an email which read: "this chicken recipe is a keeper..." And boy was she right. It's hard to believe that such a simple marinade could bring out so much flavor and keep a common, bland chicken breast so moist.
I'll be trying it with tofu next, but for now here's this wonderful recipe, with some minor alterations, for you to enjoy.
Cilantro Thai Grilled Chicken (serves 4)
2 garlic cloves, coarsely chopped
1/2 cup cilantro
2 tablespoons asian fish sauce or 1 tablespoon of GF soy sauce
1 tablespoon toasted sesame oil
Place all the ingredients above in a food processor and process until smooth.
4 boneless skinless chicken breasts
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.
In the mood for chicken? Check out these other recipes:
Fig Chicken with Rosemary and Thyme
Grilled Chicken Tenders with Pumpkin Seed Pesto
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25 comments:
Alexa,
Looking at the photos, I am very sure this chicken is taste great! Tofu will be good too.
This dish sounds yummy and easy to prepare! Will try this sometime! Bookmarked! :)
Fantastic, I'm always looking for chicken dishes with zing. I'm going to try this recipe this weekend. Thanks
Wow-that looks so yummy! The chicken really looks so tender and moist, and so simple. I might have to add this to next week's menu!
I think this looks as good as chicken is ever gonna get Alexa...how moist & zingy.Love the flavours. I did a chicken mince kebab with with coriander & mint yesterday...simple & finger-licking good. Will post it in a couple of days...I love any variations on chicken...yummy!
delicious chicken--wonderful picture.
Okay, I'm game! Sorry, that was lame ;( Love the chicken, and am dying to see how the tofu turns out!
Love the flavors. Def a keeper.
That is a surprisingly simple sounding marinade, but that photo looks spectacular and this sounds like a great mid-week quicky meal. It sounds great!
I love the lemons in the second photo. It sure looks like a delicious dish!
Looks so moist and flavorful!
Elra,
Thank you. Still have not tried it with tofu but I'll let you know.:-)
Ning,
Thanks for your visit. Enjoy!
Rachel,
I hope you like it as much as we did.
Mary Ann,
It makes a great easy weekday meal since it comes together so fast.
Passionate Deeba,
I look forward to seeing that kebob recipe on your blog. You are posting it, right? It sounds delicious.
Maybelle's mom,
Thanks! Chicken is so hard to photograph. It looks so great on the plate but the compositions usually are pretty blah...
Dee,
he he! I got it right away! :-) My type of joke...
anne stesney,
Thanks your visit and comment. I am glad you liked this recipe.
Mike of Mike's Table,
That's what I said when I got the original recipe. It's amazing how so little can taste like so much.
Katie,
I'm into citrus in my pictures lately... something about Summer.
Tartelette,
Merci de me rendre visite et pour ton commentaire.:-)
hi alexa, first of all i tried the recipe .. the marinade ingredients were very thick and refused to move in the processor so i had to use another spoon of sesame oil and soy sauce.. i wonder how you make it work.
second , the picture looks incredibly delicious mine did not look like this ..so how do u make it this shade of brown?do you broil or grill ?
btw i used a cookie baking tray
thanks:)
Hello Mais,
I'm able to puree the ingredients listed above in my food processor. Adding more sesame oil and soy sauce was a good solution in your case.:)
I'll use my iron pan when I don't feel like grilling meat outside. Broiling in the oven is good too but you have to watch it carefully so it doesn't burn: I'll start the chicken by baking it and then move it to the upper rack for quick broil. I hope this helps!
thank you for this recipe! i adjusted the amount and marinated a whole chicken then butterflied and grilled it. simply delicious!!!
mika
nyc
Tried this tonight. Very good. Thank you!
I'm a first-time reader, and love it! When using tofu, would you brown/sear the tofu after marinating or grill it? I suppose one could bake it, too, after the marinade. Just wondering which prep method would work best.
I learned a tip on tofu from the Moosewood Cookbooks that when crumbling tofu in a recipe, you freeze it first then after thaw and pressing to release the extra water, it has a great consistency for crumbling. I've never tried to saute or grill after freezing but I have a feeling it would hold together better.
~creativesnow
Hello Anonymous,
Thank you for your comment. I've grilled tofu in a thick pan or baked it in the oven on high temperature. Sometimes I finish it off with a quick broil. You really can't go wrong.:)
Thanks for reminding me about the technique in the Moosewood cookbook--haven't done that in a while. Freezing tofu prior to marinating it firms it up even more. You just have to be sure to thaw it and squeeze as much as the water out as possible before cooking with it.Happy Cooking!
Really that's it?!? Looks so yummy but it seems crazy that's all there is to the marinade. What makes it "Thai"?
The recipe says Fish sauce OR gluten free soy sauce...which one did you use for the chicken pictured here? Have you tried it both ways and if so, which did you prefer?
Elizabeth,
It was most likely fish sauce.I have made it both ways. My family likes it either way.You get more of a depth of flavor however with the fish sauce.
What does this pair well with? I'd like to make it for dinner, but am unsure of what to make for sides.
Kayla,
I usually serve it with salads: shredded carrot, red cabbage slaw, or thai cucumber.Rice or rice noodles work well as an additional side dish. Enjoy!
I made this with coconut oil instead of sesame oil since that was what I had on hand, it was fantastic! Very simple, healthful and flavorful, thanks.
That looks SOOOO yummy! I'm pregnant, so you have me craving this flavor at this exact moment and I'm sad because I don't have it...lol I am pescatarian, so could this recipe work with salmon or some other type of fish? If so what temp and time? Or even tofu for that matter:-)
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