Rich, exciting flavors make this grilled chicken an exotic favorite. Arrange cooked chicken pieces on a serving platter lined with salad greens or a banana leaf. Garnish with cilantro (coriander) sprigs and serve with salad or steamed rice.

Skye
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Cut cilantro roots off at the stem, and mince thoroughly. Set aside a few leaves for garnish. In a blender or food processor, combine cilantro roots and leaves, garlic, chile peppers, turmeric, curry powder, sugar, and salt. Process to a coarse paste. Pour in fish sauce, and blend until smooth.

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  • Place chicken in a large shallow dish. Rub with the cilantro paste. Cover, and marinate in the refrigerator at least 3 hours, or overnight.

  • Preheat grill for high heat.

  • Lightly oil the grill grate. Place chicken on the prepared grill, and brush liberally with coconut milk. Grill chicken 8 to 15 minutes on each side, depending on the size of the pieces. Turn only once, and baste occasionally with coconut cream. Cook until browned and tender, and juices run clear.

Nutrition Facts

324 calories; 18.3 g total fat; 100 mg cholesterol; 641 mg sodium. 5.9 g carbohydrates; 32.8 g protein; Full Nutrition

Reviews (65)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
Delicious Thai Taste. My family thought it tasted just like they ordered it from their favorite Thai Restaurant. I served the chicken with Peanutty Noodles. Read More
(53)

Most helpful critical review

Rating: 3 stars
01/25/2004
Mixed reviews in our house- I thought this was much to sweet and didn't have the balance of sweet and spicy I so enjoy with Thai food. I recommend making it hotter or adding garlic or something. Read More
(16)
78 Ratings
  • 5 star values: 49
  • 4 star values: 22
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
01/25/2004
Delicious Thai Taste. My family thought it tasted just like they ordered it from their favorite Thai Restaurant. I served the chicken with Peanutty Noodles. Read More
(53)
Rating: 5 stars
01/25/2004
Delicious Thai Taste. My family thought it tasted just like they ordered it from their favorite Thai Restaurant. I served the chicken with Peanutty Noodles. Read More
(53)
Rating: 5 stars
06/08/2004
I was in a hurry to cook dinner and picked this recipe based on everyone else's great reviews. We all loved the chicken although my husband and I enjoyed it more than the kids. Will definetly make again. Have been wondering why the recipe calls out for breast halves chopped. Why chopped? Also the directions call it coriander paste - where is the coriander in the ingredients??6/7/04-I made this recipe again last night and pleased to see recipe was corrected based on my input. This time I used boneless chicken breasts and they were fantasic. Also instead of fish sauce - I use soy sauce. Thank you again for a 10 recipe. Read More
(41)
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Rating: 5 stars
01/25/2004
Excellent chicken! I thought the cilantro would be overpowering but it wasn't. The taste was delicious and even my picky pre-teen children loved it. I used boneless chicken breasts grilled about 7 minutes per side and they turned out moist and tender. I'd serve this to even the pickiest eaters because the taste is so flavorful. Read More
(39)
Rating: 5 stars
01/25/2004
Excellent recipe but DEFINITELY wear gloves while handling the peppers and the completed marinade. I didn't and ended up soaking my hands in cold/ice water for hours! Read More
(22)
Rating: 5 stars
07/25/2005
I mixed the marinade in a ziplock bag and then added fresh chicken then put in deep freezer to take camping. It took a day or so to thaw in the cooler and was great on the grill however I did use a disposable tin tray to cook on the marinade has a bright yellow color and would be a mess to clean off the grill or anything like clothing. I served it with a sesame ginger pasta salad and it was a nice change from meat and potato's. Read More
(19)
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Rating: 5 stars
01/25/2004
Wow! We've made this a couple times and LOVE it! Next time I'm going to put it on skewers to make grilling easier. (The smaller pieces are tastier but they're hard to grill.) Read More
(17)
Rating: 5 stars
01/25/2004
Wasn't sure what part of the cilantro to use so I just used mostly leaves and probably not quite enough. I was a little concerned about an overwhelming cilantro flavor but that was NOT a problem. We couldn't find "red hot chile peppers" so I used one "hot cherry pepper" (small red shaped like a habanero). They aren't too hot but have a great flavor. Used 3 b/s chicken breasts and grilled over high heat for a total of about 20 minutes; we kind of burned it but wow it was still really really good! Just a tiny amount of heat. My husband suggested roasting the peppers next time which would really increase the intensity of the peppers. Also we used powdered coconut milk which is REALLY convenient and tasted just a good as freshly made or canned. Read More
(16)
Rating: 3 stars
01/25/2004
Mixed reviews in our house- I thought this was much to sweet and didn't have the balance of sweet and spicy I so enjoy with Thai food. I recommend making it hotter or adding garlic or something. Read More
(16)
Rating: 5 stars
08/29/2005
I made this for a family barbecue and was worried that I was going to have too much left over since there was so much food including other meat dishes. It was the only dish that was cleaned right out. I used chicken thighs (skin on) and ignored all the fuss about cilantro roots etc. and just used two bunches of cilantro with the heavier stems and roots cut off and discarded. I used an entire can of good quality coconut milk for basting only because I didn't want to waste any and it created a wonderful coating. There are lots of flare-ups on the BBQ but all the flipping is worth the reward at the end. I will make this often. Read More
(15)