Among my kitchen’s greatest hits, this chicken—fragrant with loads of fresh herbs and tropical coconut milk—makes an appearance at least once a week in Leidich Land. I love it because it feels both highly exotic and extremely homey at the same time. Most of the herbs are permanent residents in my vegetable drawer, but the lemongrass lures taste buds to Southeast Asia, a region whose flavors I turn to often. Rather than scraping off the extra herbs after marinating, leave as many of them clinging to the chicken as possible; that way, when you grill the chicken, the little bits get charred and caramelized.
Serves 4 to 6
In a large bowl, combine all of the ingredients except the chicken cutlets, cooking spray, and lime wedges. Add the chicken cutlets and turn to coat completely. Cover and refrigerate for at least 2 hours and up to 12 hours.
Heat a griddle or grill pan over medium-high heat and coat with cooking spray. Working in batches, remove the chicken from the marinade, letting as many herbs as possible cling to the surface. Cook the chicken until browned and cooked through, 2 to 3 minutes per side. Garnish the chicken with sliced scallions and serve with the lime wedges.