Cilantro Thai Chicken Breast Recipes

EASY THAI CHICKEN

Steps:

• Preheat oven to 400 degrees F. To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Stir in chili sauce mixture. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Then broil for 2-3 minutes, or until caramelized and slightly charred. Serve immediately, garnished with peanuts and cilantro, if desired.

CILANTRO THAI CHICKEN BREAST

Steps:

• Rub salt and pepper over the chicken breast on both sides, let sit for 10 minutes
• Toast a handful of peanuts in the oven, chopped and set aside
• Combine garlic, scallion, ginger, Thai chili pepper, cilantro, lime juice, soy sauce, sugar and black pepper in a small container, mix well and set aside.
• Heat a tablespoon butter in a skillet over medium-low heat until melt, place the chicken breast, skin side down, in the skillet.
• Wait 6-7 minutes until the skin side is golden brown (do not move the chicken while cooking), flip the chicken with a spatula.( If the chicken skin sticks to the pan, wait for 1 or 2 more minutes and shake the pan, the chicken should) release.
• Pan-fry the other side for 6-7 minutes until golden brown as well.
• Add 3 tablespoons butter into the pan, after the butter has melted, tilt the pan toward you, spoon up the butter with a long-handled spoon, quickly and repeatedly spoon up the foamy butter and pour it back over the chicken for 1-2 minutes before the butter starts smoking.
• Poke the breasts with a fork, if the juices run clear, the chicken is ready.
• Transfer the chicken to a cutting board, let rest a few minutes and then cut into thick slices.
• Spoon some lime cilantro sauce onto the chicken and top with chopped peanuts to serve.

CILANTRO THAI GRILLED CHICKEN

Steps:

• Place all the ingredients above in a food processor and process until smooth.
• Pour marinade over chicken breast and let flavors sink in for 15 minutes in the refrigerator.
• Prepare your grill or broiler.
• Cook until temperature registers 165F on the meat thermometer.
• Let the chicken breasts rest for 5 minutes before serving, this prevents the meat from drying up.

CILANTRO CHICKEN

Steps:

• Pound the chicken breasts to an even thickness (about 1/2 in.) and place in a shallow baking pan.
• In a small bowl, mix lime juice, cilantro, garlic, honey, olive oil, salt, and pepper. Pour over chicken and turn pieces to coat evenly. Cover and chill at least 30 minutes or overnight.
• Lay chicken on a grill over medium heat (you can hold you hand over the surface only 4 to 5 seconds) and cook, turning once, until no longer pink in the center, 4 to 6 minutes per side.

THAI CHICKEN PIZZA WITH CARROTS AND CILANTRO

Steps:

• Adjust oven rack to lowest position, and heat oven to 450 degrees. Place crust on a cookie sheet. Mix peanut sauce and peanut butter, then spread 2/3 of the sauce over the pizza crust; toss remaining 1/3 of the sauce with the shredded chicken. Spread chicken over pizza.
• Bake until the crust is crisp and golden, 10 to 12 minutes. Remove from oven, and top with carrots, green onions, peanuts and cilantro. Cut into 6 slices and serve.