Thai-style grilled chicken
4 servings
180 minutes
Thai-style grilled chicken is an exquisite blend of freshness and spiciness, embodying the culinary magic of Thai cuisine. This recipe takes us to the tropical corners of Thailand where aromatic herbs, lime, and chili create a unique flavor palette. The kefir marinade makes the meat extraordinarily tender while the paste of coriander, lemongrass, garlic, and ginger penetrates deep into the chicken, filling it with exotic aromas. Grilled to perfection, the chicken achieves a delicate texture and an enticing crispy crust with a smoky hint. This dish is perfect for friendly outdoor gatherings paired with light salads and rice. Serve it with lime wedges and fresh cilantro — every meal becomes a culinary journey to the heart of Thailand.
1
Marinate the chicken in kefir for 2 hours.
- Chicken breast fillet: 4 pieces
- Fat-free kefir: 1 l
2
Make several punctures with the tip of a knife in pieces of chicken fillet.
3
Peel the zest from two limes and squeeze the juice, grate a small piece of fresh ginger, remove the seeds from the green chili pepper, peel 3 cloves of garlic, separate the coriander leaves from the stems.
- Lime: 2 pieces
- Fresh ginger: 0.5 piece
- Green chili pepper: 1 piece
- Garlic: 3 cloves
- Fresh cilantro (coriander): 1 bunch
4
Put the stems in a blender with the other ingredients and blend until it becomes a paste. Rub the chicken with this paste. Make sure it gets into the holes.
- Schisandra (magnolia vine) berries: 2 pieces
- Sunflower oil: 2 tablespoons
- Ground black pepper: to taste
- Sea salt: to taste
5
Place the chicken on a baking tray and leave it for 15 minutes to marinate slightly (during this time, light the grill). Once everything is ready, place the tray at the edge of the grill so that the chicken starts cooking but doesn't burn.
6
Cook the chicken until semi-done, then remove from the tray and place on a rack. Roast until cooked through and a dark golden crispy crust forms. Roast the chicken over medium heat to ensure it cooks and browns properly. Serve on the table garnished with remaining coriander leaves.
- Fresh cilantro (coriander): 1 bunch