Grilled Chicken With Coriander and Chili |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 1 |
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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:
8 boneless skinless chicken thighs (1.6 kg or 3.5 lbs) |
2 teaspoons coriander seeds (or cilantro seeds) |
4 small fresh red thai chile, chopped coarsely |
1 teaspoon ground cumin |
2 whole cloves |
2 cardamom pods, bruised |
1/4 teaspoon ground turmeric |
10 cm stick lemongrass (3.94 inches or 20 g or .7 oz. wt.) |
2 medium brown onions (300 g or 10 oz. wt., chopped coarsely) or 2 medium yellow onions (300 g or 10 oz. wt., chopped coarsely) |
4 garlic cloves |
1/3 cup lime juice (80 ml) |
2 teaspoons coarse salt |
2 tablespoons peanut oil |
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.
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