Thursday, January 29, 2009


image via {finecooking}
In an effort to be more resourceful and healthy, I decided to make leftovers for my lunches. On Tuesday night, I made a large batch of this grilled chicken for dinner so that I could fill my little bento box with a healthful lunch. I filled it with some dark leafy greens, grilled chicken, brown rice from dinner the night before, some little grape tomatoes, and some chocolate milk. I felt like I had the best lunch all over campus. It was great! Now I just need to get myself to keep this up...I need some post it notes...

This chicken was awesome! It had really great flavor, moisture, and a great kick from the chilies. We served it atop baked brown rice with greens and sriracha. I would recommend having some of your favorite asian-style glaze or dip on the side as chicken and rice can be a bit dry together. Mmm...good

Grilled Thai Chicken

1-1/2 cups chopped fresh cilantro (leaves and tender stems)
3/4 cup coconut milk
1/4 cup finely chopped lemongrass (from about 2 stalks)*
12 fresh basil leaves
3 Thai bird chiles, 2 jalapeños, or 2 medium serranos, stemmed, seeded, and finely chopped**
3 cloves garlic, minced
1-1/2 Tbs. kosher salt
2 tsp. packed light brown sugar
1-1/2 tsp. freshly ground black pepper
3/4 tsp. ground coriander
12 boneless, skinless chicken breast halves (5 to 5-1/2 lb.), trimmed (remove the tenderloins if still attached)
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 vessel 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 (cover a gas 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.

*I just substituted some of the lemongrass they sell in the tubes from the grocery store that I had in the fridge.
**I used three dried red chilies that I got awhile ago from the Mexican grocery store in town.

1 love notes:

Mrs. JM said...

notes taken ... this one i am for sure going to attempt to make. much nicer looking than yesterday evenings dinner around this home ~ creamed eggs on toast ~ delicious but certainly no where near as healthy.