Marinated Thai Basil Chicken with Lemongrass and Cilantro
Recipe:
Ingredients:
Chicken:
2 pounds boneless chicken thighs or breasts, pounded to an even thickness
Marinade:
1/2 cup cilantro, packed
1/3 cup Thai basil leaves
1 shallot, roughly chopped
2 stalks lemongrass, white inner part only, roughly chopped
3 tablespoons fish sauce
2 tablespoons oyster sauce
2 tablespoons lime juice
2 tablespoons maple syrup
1 tablespoon brown sugar
1 tablespoon chili paste
1 tablespoon toasted sesame oil
1 inch ginger, roughly chopped
4 cloves garlic, roughly chopped
1/2 teaspoon ground turmeric
1/2 teaspoon Chinese 5 spice
For Serving :
Sweet chili sauce
Cilantro
Sesame seeds
Lime wedges
Cashews
Instructions:
Blend all marinade ingredients until smooth.
Marinate chicken in the mixture for 2 to 12 hours.
To Grill Chicken:
Preheat grill to 400°F, clean and grease grates.
Grill chicken for 5-7 minutes per side, until cooked through (160°F for breasts, 170°F for thighs, then rest for 5 minutes).
To Pan Sear Chicken:
Heat 1 tablespoon olive oil in a skillet over medium-high heat.
Cook chicken for 3-4 minutes on one side, flip, cover, reduce heat to medium, and cook for 5-7 more minutes (160°F for breasts, 170°F for thighs, then rest for 5 minutes).
To Bake Chicken:
Preheat oven to 425°F.
Bake chicken in a greased dish (25-30 minutes ), until cooked through
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Servings: 4 servings
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