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Thai Chicken

3 cloves garlic, minced
1 small onion, chopped
1 cup coconut milk
1/2 cup chopped fresh coriander
1/4 cup soy sauce
2 tablespoons chopped fresh ginger
1 teaspoon black pepper
1 teaspoon Dijon mustard
1/2 teaspoon mild curry powder
4 medium boneless chicken breasts
1/2 cup chopped green onions

In a blender, combine garlic, onion, coconut milk, coriander, soy sauce, ginger, black pepper, Dijon mustard and curry powder. Remove 1/4 of the marinade and set aside for basting. In a shallow baking dish, combine the chicken breasts and the marinade. Sprinkle with green onions and marinade in the refrigerator for at least 15 minutes, longer if possible. Place chicken on preheated grill and cook, basting with reserved marinade, 10 to 15 minutes or until cooked through. Makes 4 servings.

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