Grilled Chicken With Coriander And Chili Recipes

Steps:

• MAKE CORIANDER AND CHILI PASTE:.
• Blend or process ingredients until mixture forms a smooth paste.
• MARINATE CHICKEN THIGHS:.
• Pierce chicken all over with a sharp knife. Combine chicken and paste in a large bowl. Rub paste into cuts.
• Cover. Refrigerate overnight.
• COOK CHICKEN:.
• Cook chicken, covered in heated, oiled grill pan, 5 minutes.
• Uncover, cook, stirring occasionally, about 20 minutes or until cooked (when a meat thermometer in the thickest part of the chicken registers 170 degrees Fahrenheit or 76.67 degrees Centigrade).
• Serve chicken, if desired, with thin rice noodles and lime wedges.

Steps:

• Purée cilantro, oil, shallots, garlic, lemon zest and juice, chile, coriander, sugar, and 1/2 teaspoon salt in a food processor until it forms a paste. Leave any fat in opening of chicken cavity and sprinkle cavity with pepper and remaining 1/4 teaspoon salt. Starting at cavity end, gently slide an index finger between skin and flesh of breast and legs to loosen skin (be careful not to tear skin). Using a small spoon, slide cilantro purée under skin over breast and drumsticks, using your finger on outside of skin to push purée out of spoon and distribute evenly. Tie legs together with kitchen string and tuck wing tips under. Brush outside of chicken all over with butter.
• Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see "Grilling Procedure< >."
• To cook chicken using a charcoal grill: Lightly oil grill rack, then put chicken on rack with no coals directly underneath and cook, covered with lid, until thermometer inserted into fleshy part of thigh (do not touch bone) registers 170°F, 40 to 50 minutes. (Add more briquettes during grilling if necessary to maintain heat.) Transfer chicken to a platter and let stand 15 minutes.
• To cook chicken using a gas grill: Lightly oil grill rack, then put chicken above shut-off burner. Grill, covered with lid, turning chicken 180 degrees halfway through cooking if using a 2-burner grill, until thermometer inserted into fleshy part of thigh (do not touch bone) registers 170°F, 35 to 45 minutes.

Steps:

• In medium frying pan heat butter and saute chicken until it is golden on both sides.
• Slice onions and when chicken is turned, add onions. Stir occasionally until onions are soft.
• Chop coriander and add with puree, Worcestershire, salt and pepper to chicken. Cover, reduce heat and cook until chicken is tender, about 20 minutes.

Steps:

• Mix the marinade ingredients together, pour over chicken and leave it in the fridge to marinate for at least 30 minutes.
• While chicken is in the fridge, prepare the sauce.
• Heat vinegar, sugar in a saucepan over low heat, and stir until dissolved.
• Bring to boil and simmer until the sauce thickens, and a syrup forms.
• (this will only take a minute or two) Pour into a bowl.
• Preheat grill.
• Place chicken about 20cm/8 inches from the heat, and cook both sides until coloured.
• (about 6 minutes on the first side, 4 minutes on the second) Serve with Coriander/Cilantro Sauce and Fragrant Rice.