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Sunday BBQ: Lime & Coriander Chicken

Sunday BBQ: Lime & Coriander Chicken

I don't know about you guys, but with summer around the corner, I can't stand to think about standing around in the kitchen all day long. Besides, with things starting to heat up, who wants to deal with the excess warmth a hot stove brings? That's why we're changing things up around here and instead of big elaborate Sunday Dinners, we're going to dig up some great BBQ recipes for you.

I thought I'd start the grill up with a lively Lime & Coriander Chicken. You'll be surprised to know that a dish packed with so much flavor is actually really simple to whip up, just marinate and toss on the grill! Pair it with a nice side salad and a glass of a cold, dry white wine and you're set! To check out the recipe,

Note: This recipe calls for breasts, but I think you can get an even more flavorful experience if you use thighs instead.

Lime and Coriander Chicken
From Weber

2-3 tbsp vegetable oil
2 tbsp ground coriander
2 tbsp minced lemongrass
2 tbsp lime juice
1 tbsp fish sauce
1-1/2 tsp minced fresh ginger
1 tsp ground cumin
1 tsp freshly ground black pepper
1 tsp salt
1/2 tsp sugar
6 boneless, skinless whole chicken breasts
vegetable oil for brushing chicken

In a small bowl combine all marinade ingredients. Place chicken in a resealable plastic bag set in a shallow dish. Pour marinade over chicken; close bag. Marinate in refrigerator 4 hours, turning occasionally to distribute marinade.

Lightly brush chicken with oil. Place in center of cooking grate. Grill 10 to 12 minutes until tender and no longer pink inside, turning once halfway through grilling time.

Makes 6 servings.

Shown: Weber Performance Grill

Join The Conversation
saffy1227 saffy1227 10 years
looks "delish" :)
SU3 SU3 10 years
mm... sounds good! :DROOL: I'm always looking for new ideas to use when marinating chicken! Thanks for posting!
crispet1 crispet1 10 years
OMG, this sounds heavenly.
Food Food 10 years
jendudley - you should be able to buy it by the stalk, the green part is too tough to eat, so you really only want to use the white part (and you might want to peel away a layer or two first), so you shouldn't have too much excess - you can use the green parts to make a nice tea, steep that part in boiling water, add some simple syrup, cool and serve over ice - perfect on a nice hot day!
GIOVS GIOVS 10 years
it´s sounds.... yummy!!! i want to taste it, maybe for the next weekend :D
jendudley jendudley 10 years
This recipe looks delicious, but the problem I have with it and ones like it is the 2 tbsp minced lemongrass. Do they sell lemongrass by the tbsp? Nah.... Not that it is a huge deal, but I am not very prolific in the kitchen. However, this site has helped me with that problem. So what do I do with all that lemongrass? :)
Twinkle1 Twinkle1 10 years
Oooo my favorite flavor combination. :drool: I'm printing this one out now. It'll go great with my Tomato and Avocado Salsa.
celebrity_soup celebrity_soup 10 years
mmmmmm tangy! i would so love to have something like this now :drool: ..."dad! fire up the grill!" :rotfl: seriously! :P
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