GRILLED CHICKEN WITH CILANTRO COCONUT CHUTNEY RECIPE ...
Designed for cilantro fans, this Indian-style chutney gives chicken breasts loads of flavor and keeps them moist in their parchment-paper packets. Don't let the grill get over 425°, or the paper may catch on fire.
Provided by Elaine Johnson
Total Time 50 minutes
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat a grill to medium (350° to 450°) with an area left clear or a burner turned off for indirect heat.
- In a blender, whirl 1/2 cup water, 1 1/2 cups cilantro, 1 1/2 chiles, the coconut, mint, lemon juice, sugar, salt, garlic, and cumin until fairly smooth.
- Cut 4 sheets of parchment paper, each 12 in. square. Fold each in half and cut out a half-heart to edges, with center on fold line. Lay parchment hearts open on a work surface. On each, set a chicken piece in center just to right of fold line, smear all over with 2 tbsp. sauce, and fold under any thin parts so chicken is evenly thick. Fold hearts closed. Starting at top of each heart and continuing around and down to the tip, roll curved edges tightly toward chicken, rolled side up, tucking the point of the heart into the folds to make a snug packet.
- Grill packets over indirect heat until an instant-read thermometer inserted through parchment into center of chicken reaches 160° to 165°, 15 to 20 minutes.
- Transfer chicken from packets to plates and pour juices on top. Thinly slice remaining 1/2 chile. Scatter chile and small cilantro sprigs over chicken and serve more sauce on the side.
Nutrition Facts : Calories 314 calories, CarbohydrateContent 7.4 g, CholesterolContent 127 mg, FatContent 12 g, FiberContent 2.8 g, ProteinContent 44 g, SaturatedFatContent 6.9 g, SodiumContent 714 mg
COCONUT LIME CHICKEN SOUP | BETTER HOMES & GARDENS
Using a deli-roasted chicken eases the preparation time for this quick and easy Thai-inspired soup recipe.
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 25 minutes
Number Of Ingredients 11
Steps:
- Remove and discard skin and bones from chicken. Shred chicken. In large saucepan combine shredded chicken with coconut milk, water, lime juice, sliced carrots, soy sauce, the 2 teaspoons Thai seasoning and salt. Bring to boiling; reduce heat and simmer, covered, 8 minutes or until carrots are crisp-tender.
- To serve, sprinkle bowls of soup with additional Thai seasoning and cilantro. Pass lime wedges. Makes 4 servings.
Nutrition Facts : Calories 487 calories, CarbohydrateContent 11 g, CholesterolContent 125 mg, FatContent 38 g, ProteinContent 29 g, SaturatedFatContent 24 g, SodiumContent 1437 mg, SugarContent 4 g
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