Recipe: Grilled Thai Chicken Breasts with Herb-Lemon Grass Crust (serves 12)

GRILLED THAI CHICKEN BREASTS WITH HERB-LEMON GRASS CRUST

1 1/2 cups chopped fresh cilantro (leaves and tender stems), divided use
3/4 cup coconut milk
1/4 cup finely chopped lemon grass (from 2 stalks)
12 fresh basil leaves
3 Thai bird chilies (2 jalapenos or 2 medium Serrano's can be substituted), stemmed, seeded and finely chopped
3 cloves garlic, minced
1 1/2 tablespoons kosher salt
2 teaspoons packed light brown sugar
1 1/2 teaspoons freshly ground black pepper
3/4 teaspoon ground coriander
12 boneless, skinless chicken breasts (5 to 5 1/2 pounds), trimmed (remove the tenderloins if still attached)
2 limes, cut into wedges (for serving)

In a food processor or blender, combine 1 1/4 cups of the cilantro with the coconut milk, lemon grass, basil, chilies, garlic, salt, brown sugar, black pepper and coriander. Puree until smooth.

In a nonreactive baking dish or wide bowl large enough to accommodate them, arrange the chicken breasts in a single layer. Pour the marinade over the chicken, then turn the breasts to coat well. Cover and refrigerate for 2 hours, or up to a day.

WHEN READY TO COOK:
Lightly coat the grill rack with cooking spray. 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 dark grill marks on the first side, about 4 to 5 minutes. Flip the chicken and continue to cook (covered on a gas grill) until firm to the touch and completely cooked through, about 5 to 6 minutes more.

Transfer the chicken to a platter and let rest for 5 minutes. Sprinkle with the remaining cilantro and serve with lime wedges.

Makes 12 servings
Source: Fine Cooking magazine