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Grilled Chicken With Coriander and Chili

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“Entered for safe-keeping, for Asian forum. From Australian Women's Weekly "Grill: Grill-pan+barbecue". Note: coriander is also known as cilantro. Preparation time does not include chilling time.”
READY IN:
35mins
SERVES:
4
YIELD:
8 cutlets
UNITS:
US

Ingredients Nutrition

Directions

  1. MAKE CORIANDER AND CHILI PASTE:
  2. Blend or process ingredients until mixture forms a smooth paste.
  3. MARINATE CHICKEN THIGHS:
  4. Pierce chicken all over with a sharp knife. Combine chicken and paste in a large bowl. Rub paste into cuts.
  5. Cover. Refrigerate overnight.
  6. COOK CHICKEN:
  7. Cook chicken, covered in heated, oiled grill pan, 5 minutes.
  8. 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).
  9. Serve chicken, if desired, with thin rice noodles and lime wedges.

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