CHECK OUT OUR RECIPE BOOKLET!
Back
Spicy Lemongrass and Lime Chicken with Pickled Vegetables
Servings: 2
Prep Time: 15 MINS
Cook Time: 25 MINS
PRINT THIS RECIPE: 
Share this recipe:
Ingredients
| 2 | 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 |
| 1 | lime, juiced |
| 2 | 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 |
| 1 | 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 1 |
| 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 2 |
| 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 3 |
| 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. |
