Grilled Spicy Chicken Breast

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This recipe for Grilled Spicy Chicken Breast was created by Chef Anne Gingrass.  Chicken breasts are marinated then grilled and served with a romaine salad with a lemon grass vinaigrette, a Curried Noodle Salad and Carrot-Peanut Wontons.
Recipe By: Chef Anne Gingrass
  • PrepN/A |
  • TotalN/A |
  • Serves6


  • For The Carrot-Peanut Wontons:
    • 1 tablespoons Butter
    • 2 each Carrots, peeled and chopped coarsely
    • 2 cups Chicken stock or broth
    • 1/2 cup Peanuts, roasted until golden and ground
    • 1 each to taste Salt and pepper
    • 18 each Wonton wrappers
  • For The Curry Noodle Salad:
    • 1/2 pkg Cellophane noodles (mung bean noodles)
    • 4-1/2 teaspoons Curry powder
    • 1-1/2 teaspoons Cumin seed
    • 1-1/2 teaspoons Coriander seed
    • 1/2 cup Peanut oil
    • 1/2 cup Fresh lime juice
    • 2 tablespoons Rice vinegar
    • 1/2 cup Fish sauce
    • 1/4 cup Sugar
    • 1/2 cup Scallions, sliced
    • 2 each Red jalapeno peppers, seeds removed, sliced
    • 1/2 cup Fresh shiso leaves, julienned
  • For The Lemon Grass Vinaigrette:
    • 1 each Shallot, peeled and minced
    • 1 stalk Lemon grass, white core only, minced
    • 1/4 each Red jalapeno pepper, seeds removed, minced
    • 1/4 cup Rice wine vinegar
    • 1/4 cup Brown rice vinegar
    • 1 cup Peanut oil
    • 1 each to taste Salt and pepper
  • For The Marinated Chicken Breasts:
    • 3 each Whole chicken breasts, boneless, skin off, cut in half
    • 1/4 cup Red curry paste
    • 3 tablespoons Fresh lime juice
    • 2 tablespoons Cilantro, minced
    • 2 tablespoons Scallions, minced
  • For The Romaine Salad:
    • 2 each Hearts of romaine
    • 1/2 each English cucumber
    • 2 each Shallots
    • 2 inches Daikon radish
    • 4 each Red radishes
  • For The Thai Chili Sauce:
    • 1/4 cup Rice vinegar
    • 1/2 cup Sugar
    • 1-1/2 teaspoon Chili flakes
    • 1-1/2 teaspoons Korean chili flakes
    • 1/4 teaspoon Sambal
    • 1/4 cup Minced garlic
    • 1/2 inch Ginger root, peeled and minced finely
    • 1/2 teaspoon Fish sauce


For The Marinated Chicken Breasts
Separate the chicken breasts into six pieces and trim to remove any bones, fat or skin. Combine the curry paste, lime juice, cilantro and scallions in a bowl and mix well. Toss the chicken breasts well and allow to marinate until ready to cook.

For The Lemon Grass Vinaigrette

Combine the shallot, lemon grass, red jalapeno pepper, rice wine vinegar andbrown rice vinegar in a small bowl. Slowly whisk in the peanut oil. Season to taste with salt and pepper. Reserve.

For The Romaine Salad

Chop the hearts of romaine across the leaves into 3/4" pieces. Peel the cucumber, shallots, daikon and red radishes and slice into julienne on a mandolin using the fine blades. Toss together and reserve.

For The Curry Noodle Salad
Soak the cellophane noodles in boiling water for two minutes. Drain and place into a large bowl.

Combine the curry powder, cumin seed and coriander seed in a saute pan and toast lightly. Add the peanut oil and simmer for two minutes. Remove from the heat and allow to cool. Combine the lime juice, rice vinegar, fish sauce and sugar in a small bowl and mix until sugar is dissolved. Add the scallions red jalapeno and shiso leaves and combine with the noodles. Mix well and season to taste wiht salt and pepper. Reserve.

For The Carrot-Peanut Wontons
Saute the carrots in the butter until softened then add the chicken stock. Simmer until the stock is reduced by half then transfer to a blender, add the ground peanuts and puree smooth. Season to taste with salt and pepper. Chill and reserve.

Lay the wonton wrappers out on a flat work surface and spoon about 1/2 teaspoon of filling into the center of each wrapper. Moisten the edges of the wrappers and fold over to seal. Bring the two opposing points to meet and press together. Reserve until ready to cook. Deep fry at 350 F. just before serving.

For The Thai Chili Sauce
Combine the rice vinegar, sugar, chili flakes and Korean chili flakes in a small pot and boil until clear. Add the sambal, garlic, ginger and fish sauce and remove from the heat. Do not boil a second time.

To Complete The Dish
Grill the chicken breasts over medium-high heat until cooked through. Toss the romaine salad mixture in the lemon grass vinaigrette and place into the center of each plate, flattening slightly to form a well in the center. Place the curried noodle salad into the center of the romaine and place the grilled chicken breasts on to . Arrange the deep fried peanut wontons around the perimeter of each plate and drizzle a small amount (as much as you like) over the wontons and around the edge of the plate. Garnish with cilantro sprigs.

Additional Notes

as needed Peanut oil for deep frying
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