Grilled Thai Chicken Breasts with Herb-Lemongrass Crust

Ingredients

• 1-1/2 cups chopped fresh cilantro (leaves and tender stems)
• 3/4 cup coconut milk
• 1/4 cup finely chopped lemongrass (from about 2 stalks)
• 12 fresh basil leaves
• 3 Thai bird chiles, 2 jalapeños, or 2 medium serranos, stemmed, seeded, and finely chopped
• 3 cloves garlic, minced
• 1-1/2 tablespoons kosher salt
• 2 teaspoons packed light brown sugar
• 1-1/2 teaspoons freshly ground black pepper
• 3/4 teaspoon ground coriander
• 12 boneless, skinless chicken breast halves (5 to 5-1/2 pounds), trimmed (remove the tenderloins if still attached)
• 2 limes, cut into wedges for serving

Preparation

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