Spiced Cilantro Chicken


serves 4

  • 4 skinless, boneless chicken breasts
  • 2 garlic clove
  • 1 fresh green chili, seeded
  • 3/4-inch / 2-cm piece fresh gingerroot
  • 4 tbsp. chopped cilantro
  • finely grated rind of 1 lime
  • 3 tbsp. lime juice
  • 2 tbsp. light soy sauce
  • 1 tbsp. superfine sugar
  • 6 fl oz / 170 ml / 3/4 cup coconut milk
to garnish
  • finely chopped cilantro
  • cucumber slices
  • radish slices
  • 1/2 fresh red chili, seeded and sliced into rings
  • freshly cooked rice, to serve

( Cooking Measuring )


Using a sharp knife, cut 3 deep slashes into the skinned side of each chicken breast. Place the breasts in a single layer in a nonmetallic dish.

Place the garlic, chili, ginger, cilantro, lime rind and juice, soy sauce, sugar, and coconut milk in a food processor and process to a smooth paste.

Spread the paste over both sides of the chicken breasts, coating them evenly. Cover with plastic wrap and let marinate in the refrigerator for 1 hour.

Preheat the broiler to medium. Lift the chicken from the marinade, then drain off the excess and place on a broiler pan. Cook under the hot broiler for 12-15 minutes, or until thoroughly and evenly cooked.

Meanwhile, place the remaining marinade in a pan and bring to a boil. Reduce the heat and simmer for several minutes. Transfer the chicken breasts to serving plates. Garnish with chopped cilantro, cucumber slices, radish slices, and chili rings and serve with rice.

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