Thaicilantrochickenlegs Recipes

Steps:

• In a large bowl, mix together the chicken and bread crumbs. Season with green onion, ground coriander, cilantro, chili sauce and lemon juice; mix well.
• Using damp hands, form mixture into evenly shaped balls that are either small enough to eat with your fingers, or large enough to use as burgers.
• Heat oil in a large skillet over medium heat. Fry the chicken balls in batches until well browned all over.

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.

Steps:

• Line the bottom of a large baking pan/dish with foil.
• Mix together the first 9 ingredients in a big bowl.
• Add the chicken legs and toss to coat well.
• Place the chicken legs in single layer in the baking pan.
• Spoon any remaining sauce over the chicken.
• Cover loosely with foil and bake in a 400° oven for 20 minutes.
• Remove foil and continue to bake about 20 more minutes or until the chicken is browned and cooked through.
• Sprinkle with sesame seeds and serve chicken with sauce.

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.

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.