Grilled Coriander Lime Chicken

by | Nov 12, 2013 | Asian, Main Dishes, Poultry | 0 comments

I can’t even believe it’s only 6 weeks until Christmas.  Fall is slipping away – it’s cold, dark at 5 PM thanks to daylight savings, and stores are in full holiday mode. I don’t know about you, but my pale and pasty self is craving a little summer and sunshine.   Since I’m not booked to head south for a while, I’ll settle for summertime eating instead.  This grilled coriander lime chicken is loaded with big Vietnamese-Thai flavours, and while it’s perfect for patio season, it’s a comforting taste of summer in the middle of November.

Grilled Coriander Lime Chicken |

This is actually an old family recipe – my mom found it in the newspaper, maybe 15 years ago.  It was a huge hit and we ate it so often, that I had to ban it until I craved it again.  And that time, my friends, is now.  That’s right.  I haven’t eaten this chicken in 15 years but it’s honestly just as good as I remember.

Chicken marinade

I’m normally not the biggest fan of chicken breast, because usually it’s much drier than thigh meat, but this marinade keeps it moist and juicy.  This chicken is great with rice, noodles, inside Vietnamese summer rolls, soup, you name it.  It’s a crowd pleaser.

Grilled Coriander Lime Chicken|

Grilled Coriander Lime Chicken

This grilled coriander lime chicken is loaded with big Vietnamese-Thai flavours, and while it's perfect for patio season, it's a comforting taste of summer in the middle of November.
Course: Main Course
Cuisine: Asian
Diet: Gluten Free
Keyword: gluten-free, poultry
Servings: 6
Author: ness


  • Food processor or Blender


  • 4 garlic cloves
  • 2 shallots
  • 1 cup packed fresh coriander
  • 2 tablespoons gluten free fish sauce
  • 3 tablespoons gluten free tamari soy sauce
  • 1/4 cup fresh lime juice (2 to 3 limes)
  • 1 tablespoon fresh ground black pepper
  • 4 large or 6 medium chicken breasts


  • Make marinade: Put garlic, shallots, coriander, fish sauce, tamari sauce, lime juice and pepper in food processor or blender and blend until smooth.
  • In a shallow dish, pour enough marinade to thinly coat bottom of dish. Add chicken and turn to coat. Marinate in refrigerator for a few hours or overnight.
  • Preheat barbecue or grill pan for on medium high heat. If using barbecue, baste with marinade while cooking. Cook 4 to 5 minutes per side if butterflied or 6 to 8 minutes per side if whole chicken breast. Chicken is done when outside is browned and inside is no longer pink. Discard leftover marinade.
  • Garnish with limes and fresh coriander. Serve hot or cold.
If chicken breasts are large, Butterfly chicken to create two half -inch thick pieces. It helps create more even pieces and will help cook faster and more evenly.
(Adapted from Toronto Star)

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