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Spicy Lemongrass and Lime Chicken with Pickled Vegetables
2

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Spicy Lemongrass and Lime Chicken with Pickled Vegetables

  • Servings: 2
  • Prep Time: 15 MINS
  • Cook Time: 25 MINS

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Directions

Step one
Boil vinegar, water, sugar, salt, coriander, black pepper and bay leaf in a medium saucepan over high heat. Remove from heat and stir in cauliflower, carrot, ginger, garlic and pepper. Let set at room temperature until cooled. Transfer to a heat-safe, air-tight container. Refrigerate for at least 24 hours. Pickled vegetables can be kept for at least 2 weeks.
Step two
Place cilantro, coconut milk, lemongrass, basil, lime juice, pepper, garlic, salt, sugar, coriander and turmeric in food processor, and puree until smooth, about 30 seconds. Pat chicken dry with paper towels and add to a shallow baking dish or resealable plastic bag. Pour marinade over chicken and toss to evenly coat. Let marinate for at least 30 minutes, or refrigerate for up to 2 hours. Remove chicken from marinade.
Step three
Heat grill to medium heat and brush grates with oil. Grill chicken, brushing with marinade occasionally, until golden-brown and cooked through to an internal temperature of 170°F, about 10-15 minutes. Serve pickled vegetables with chicken.

Ingredients

RANGER® Free Range Boneless Skinless Chicken Breasts
3/4 cup chopped fresh cilantro
1/3 cup full-fat coconut milk
1 stalk lemongrass, chopped
1/4 cup fresh Thai basil
lime, juiced
Thai chili peppers, seeded, finely chopped
2 cloves garlic, minced
2 tsp. kosher salt
1 tsp. brown sugar
1/4 tsp. ground coriander
1/2 tsp. ground turmeric
  VEGETABLES:
1/2 cup rice vinegar
1/2 cup water
1 tbsp. sugar
1 tbsp. kosher salt
2 tsp. whole coriander seeds
1 tsp. whole black pepper
bay leaf
1/2 cup green or purple cauliflower florets
1/2 cup white cauliflower florets
1 large carrot, sliced on bias into 1/8-inch rounds
1 1/2 inch knob ginger, sliced thin
2 cloves garlic, peeled
1-2  Thai chili peppers, seeded, sliced thin

Directions

Step one
Boil vinegar, water, sugar, salt, coriander, black pepper and bay leaf in a medium saucepan over high heat. Remove from heat and stir in cauliflower, carrot, ginger, garlic and pepper. Let set at room temperature until cooled. Transfer to a heat-safe, air-tight container. Refrigerate for at least 24 hours. Pickled vegetables can be kept for at least 2 weeks.
Step two
Place cilantro, coconut milk, lemongrass, basil, lime juice, pepper, garlic, salt, sugar, coriander and turmeric in food processor, and puree until smooth, about 30 seconds. Pat chicken dry with paper towels and add to a shallow baking dish or resealable plastic bag. Pour marinade over chicken and toss to evenly coat. Let marinate for at least 30 minutes, or refrigerate for up to 2 hours. Remove chicken from marinade.
Step three
Heat grill to medium heat and brush grates with oil. Grill chicken, brushing with marinade occasionally, until golden-brown and cooked through to an internal temperature of 170°F, about 10-15 minutes. Serve pickled vegetables with chicken.

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