Grilled Chicken with Asian Marinated Tomatoes

|
Serving size:4
Prep Time:
Total Time:
Grilled Chicken with Asian Marinated Tomatoes

Best New Chef 2014 Matt McCallister serves his chicken with a fragrant coconut-lime broth and tangy tomatoes marinated with lemongrass and ginger.

Marinated Tomatoes

  • 2 tbsp grapeseed or vegetable oil
  • kosher salt
  • 2 cup cherry or grape tomatoes, halved
  • 1 tbsp sambal oelek or other Asian chile paste
  • 1/2 cup white wine vinegar
  • 1 1/2-inch piece of cinnamon stick
  • 2 garlic cloves, thinly sliced
  • 1 tbsp finely chopped peeled fresh ginger
  • 1 2-inch piece of fresh lemongrass with the bulb, thinly sliced
  1. In a medium saucepan, heat the oil. Add the lemongrass, ginger, garlic and cinnamon stick and cook over moderate heat, stirring occasionally, until the garlic is golden, about 3 minutes. Transfer to a heatproof medium bowl, add the vinegar and sambal oelek and let cool completely. Fold in the tomatoes and 2 teaspoons of salt and marinate at room temperature for at least 6 hours. Remove the cinnamon stick before serving.

    Coconut Broth

    • 1/2 cup finely chopped cilantro
    • 2 kaffir lime leaves, chopped, or 1/2 teaspoon finely grated lime zest
    • 1 tbsp sugar
    • 2 tbsp Asian fish sauce
    • 1/4 cup fresh lime juice
    • 1/4 cup heavy cream
    • 1 cup unsweetened coconut milk
    • 2 cup chicken stock or low-sodium broth
    • 1 tsp Thai green curry paste
    • 1 1-inch piece of peeled fresh ginger
    • kosher salt
    • 2 garlic cloves
    • 1/2 large white onion, thinly sliced
    • 1 tsp grapeseed or vegetable oil
    1. In a medium saucepan, heat the oil. Add the onion and garlic, season with salt and cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 10 minutes. Add the cilantro, ginger and curry paste and cook, stirring occasionally, until the ginger is softened, about 5 minutes. Add the stock, coconut milk and cream and bring to a boil. Reduce the heat to moderately low and simmer, stirring occasionally, until reduced to 2 cups, about 25 minutes.
    2. Stir the lime juice, fish sauce, sugar and kaffir lime into the broth and remove from the heat. Let stand at room temperature for 20 minutes.  

      Chicken

      • small basil leaves, for garnish
      • kosher salt
      • grapeseed or vegetable oil, for brushing
      • 8 6- to 8-ounce boneless chicken thighs with skin, pounded 3/4 inch thick (have your butcher do this)
      1. Light a grill or preheat a grill pan. Brush the chicken with oil and season with salt. Grill skin side down over moderate heat until lightly charred and the skin is crisp, about 7 minutes. Flip the chicken and grill until just cooked through, about 7 minutes longer. Transfer to a carving board and let rest for 5 minutes.
      2. Strain the broth through a fine sieve and return it to the saucepan; discard the solids. Bring to a simmer and season with salt. Slice the chicken crosswise 1/2 inch thick and transfer to shallow bowls. Ladle the coconut broth around it and spoon some of the tomatoes and their marinade on top. Garnish with small basil leaves and serve.

      Make Ahead: The marinated tomatoes and strained coconut broth can be refrigerated separately for up to 3 days. Bring the tomatoes to room temperature and reheat the broth gently before serving.

      America's Best Brunch Spots
      Best Chicken Dishes in the U.S.
      Best Ethnic Food in the U.S.
      Best Burgers in the U.S.
      America's Best Chocolate Chip Cookies

      Recipe Credit: Matt McCallister
      Image Credit: John Kernick