Recipe(tried): Grilled Thai Chicken Breasts with Herb-Lemongrass Crust, and Thai Cucumber Salad with Roasted Peanuts

DH saw this chicken recipe in our newspaper and wanted to try it. I had never used lemongrass before, so it was fun to try it. You just peel off the outer layer and use only the bottom bulb part. Just be sure to chop it very finely because it really doesn't soften very much with cooking. It adds such wonderful flavor to this recipe (or any recipe that calls for it) that it shouldn't be omitted. In this recipe it is processed in a food processor so it wasn't an issue when eating the chicken. I had a hard time trying to figure out what to serve with it but ended up making Jasmine rice, and a Thai Cucumber Salad. This salad is light, tasty, and really wonderful for summer. We think it would be good with most grilled meats as well as this chicken, and would be great to take to a potluck. Just add the peanuts right before serving it so they don't get soggy. I wanted to make a green vegetable but didn't have the time to look for one that might compliment the meal. If anyone has ideas, I would love to hear your suggestions.

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GRILLED THAI CHICKEN BREASTS WITH HERB-LEMONGRASS CRUST
Makes 12 servings
We quartered the recipe, using 4 chicken breasts.

1 1/2 cups chopped fresh cilantro (leaves and tender stems), divided
3/4 cup coconut milk
1/4 cup finely chopped lemongrass (from 2 stalks)
12 fresh basil leaves
3 Thai bird chilies (2 jalapenos or 2 medium serranos can be substituted), stemmed, seeded, and finely chopped (I did have to use serranos since Whole Foods was out of the Thai chilies.)
3 cloves of garlic, minced
1 1/2 Tbsp. 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 breasts (5 - 5 1/2 lbs.), trimmed (remove tenderloin if still attached and use for another dish)
2 limes, cut into wedges, for serving

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

In a nonreactive baking dish or wide bowl large enough to accomodate 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 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.

Nutrition information:
240 calories; 7 g fat (4 g saturated); 105 mg cholesterol; 3 g carbohydrate; 39 g protein; 0 g fiber; 510 mg sodium.

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THAI CUCUMBER SALAD WITH ROASTED PEANUTS
(You may want to serve this with a slotted spoon since cucumbers have a high water content, and when the salad sits for awhile, quite a lot of liquid accumulates in the bottom of the dish. I do think it benefits from sitting a bit so the flavors can "marry".)

1/4 cup fresh lime juice
1 1/2 tablespoons fish sauce (nam pla)*
1 1/2 tablespoons sugar
1 1/2 tablespoons minced seeded jalape o chili (about 1 large)
2 garlic cloves, minced
1 1/2 English hothouse cucumbers, halved, seeded, thinly sliced
3/4 cup sliced red onion
3 tablespoons chopped fresh mint
3 tablespoons coarsely chopped lightly salted roasted peanuts

Whisk first 5 ingredients in medium bowl. Place cucumbers, onion, and mint in large bowl. Add dressing and toss to coat. Season salad to taste with salt and pepper. Sprinkle with peanuts and serve.

*Available at Asian markets and in the Asian foods section of many supermarkets.

Makes 6 servings.

Bon App tit
August 2001