Grilled Thai Chicken Breasts With Herb Lemongrass Crust Recipes

Steps:

• 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.

Steps:

• combine the gingerrot, garlic and red pepper flakes in a cup and set aside.
• Mix flour with salt and pepper to taste and dredge chicken pieces in this.
• Heat the olive oil in a large skillet.
• Saute the chicken until browned on both sides and cooked through.
• Remove the chicken and put in a warm dish, set aside in low oven to keep warm.
• Add the ginger-garlic mixture to the skillet and saute until lightly browned.
• Add the soy sauce, brown sugar, vinegar and fish sauce (if using).
• Bring the mixture to a boil.
• Reduce the heat and simmer, stirring frequently, until the sauce reduces and thickens.
• Pour the sauce over the chicken pieces in the warm serving dish and keep warm until ready to serve.
• Trim and shred the sugar snap peas diagonally.
• Just prior to serving sprinkle the top of the chicken with the shredded snap peas.