*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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.
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.