Thai Cilantro Chicken Recipes

CILANTRO CHICKEN AND SPICY THAI NOODLES

Cilantro Chicken and Spicy Thai Noodles image

Provided by Aaron McCargo Jr.

Time 50m

Yield 4 servings

Number Of Ingredients 20

Ingredients

4 boneless, skinless chicken thighs (about 1 pound)
3 tablespoons canola oil
Salt and freshly ground black pepper
2 tablespoons minced garlic
1/4 cup cilantro leaves
2 limes, 1 zested and 2 juiced
2 tablespoons seasoned rice vinegar
2 tablespoons canola oil
1-inch chunk ginger, peeled and grated (about 1 tablespoon)
1 lime, zested and juiced
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 cup chicken stock
Salt and freshly ground black pepper
1 tablespoon Thai green curry paste
1 tablespoon seasoned rice vinegar
3 scallions, white and green parts, chopped, for garnish
1 pound spaghetti, cooked al dente and sprayed with canola oil spray
1 carrot, shredded
1/4 cup crushed roasted peanuts

Steps:

For the chicken: Combine all the ingredients in a nonreactive bowl and let stand at room temperature for 20 minutes. Prepare a grill pan to medium-high heat and place the chicken thighs on the pan, cooking for 4 minutes per side.
For the noodles: In a medium saute pan over medium heat, add the canola oil. Add the ginger, lime zest and juice, garlic, red pepper flakes and chicken stock. Stir all to combine and sprinkle with salt and pepper. Add the curry paste, seasoned rice vinegar and scallions. Reduce the heat to low and simmer for 2 minutes.
Place the noodles in a large serving bowl along with the carrots and crushed peanuts and toss well to combine. Add the cilantro chicken and serve.

CILANTRO THAI GRILLED CHICKEN

Cilantro Thai Grilled Chicken image

Delicious and tasty grilled chicken. Originally found the recipe on www.artsy-foodie.com. Great recipes over there!

Provided by Soozalah

Categories Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 garlic cloves, coarsely chopped
1/2 cup cilantro
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
4 boneless skinless chicken breasts

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.

Nutrition Facts : Calories 172.7, Fat 6.5, SaturatedFat 1.1, Cholesterol 75.5, Sodium 640.8, Carbohydrate 1.1, Fiber 0.2, Sugar 0.2, Protein 26.1

THAI CHICKEN PIZZA WITH CARROTS AND CILANTRO

Thai Chicken Pizza with Carrots and Cilantro image

Peanuts, chicken, and cilantro lend a Thai twist to this easy pizza!

Provided by USA WEEKEND Pam Anderson

Categories Main Dish Recipes Pizza Recipes Chicken

Time 35m

Yield 6

Number Of Ingredients 8

Ingredients

1 (12 inch) pre-baked Italian pizza crust
½ cup prepared Thai peanut sauce*
2 tablespoons peanut butter
2 cups shredded chicken*
2 medium carrots, peeled and grated
3 green onions, thinly sliced
¼ cup chopped roasted peanuts
¼ cup chopped fresh 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.

Nutrition Facts : Calories 443.2 calories, Carbohydrate 40.7 g, Cholesterol 43.1 mg, Fat 20.9 g, Fiber 3.6 g, Protein 26.6 g, SaturatedFat 5 g, Sodium 507.6 mg, Sugar 3.2 g

THAI CILANTRO CHICKEN LEGS

Thai Cilantro Chicken Legs image

Make and share this Thai Cilantro Chicken Legs recipe from Food.com.

Provided by mariposa13

Categories Chicken Thigh & Leg

Time 1h5m

Yield 2-4 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup buttermilk
1/4 cup flaked coconut
1 cup fresh cilantro, chopped
2 garlic cloves, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
4 whole chicken legs (2 lbs)

Steps:

Combine buttermilk, coconut, cilantro, garlic, salt and pepper in electric blender.
Whirl at high speed until pureed.
Pour into heavy-plastic food-storage bag.
Loosen skin on chicken legs.
Pull back from meat, leaving attached.
Add the chicken legs to bag, squishing to coat with the marinade.
Push out all the air; seal and marinate in refrigerator overnight.
Remove chicken from bag.
Pull skin back over meat.
Grill or broil 6 inches from heat for 45 to 50 minutes or until no longer pink near bone, turning legs over halfway through cooking.
Garnish with cilantro.

Nutrition Facts : Calories 699.6, Fat 44, SaturatedFat 14.4, Cholesterol 279.7, Sodium 937.5, Carbohydrate 8.7, Fiber 0.7, Sugar 7, Protein 63.3

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