19 June 2011 by Lars
Thai grilled chicken with Cilantro sauce
- 2Â Â Â jalapeÃ±o peppers, seeds and ribs removed
- 4Â Â Â cloves garlic, 2 smashed, 2 minced
- 1/2Â cup(s)Â lightly packed cilantro leaves and stems, plus 1 tablespoon chopped cilantro
- 2Â Â tablespoon(s)Â Asian fish sauce (nam pla or nuoc mam)
- 1Â Â tablespoon(s)Â cooking oil
- 1Â Â teaspoon(s)Â Asian sesame oil
- 1/2Â teaspoon(s)Â salt
- 4Â Â Â boneless, skinless chicken breasts (about 1 1/3 pounds in all)
- 6Â Â tablespoon(s)Â rice-wine vinegar
- 1Â Â tablespoon(s)Â sugar
- 1/4Â teaspoon(s)Â dried red-pepper flakes
- 1 1/2Â tablespoon(s)Â water
- Light the grill or heat the broiler. In a blender or food processor, puree the jalapeÃ±os, smashed garlic cloves, the 1/2 cup cilantro leaves and stems, the fish sauce, cooking oil, sesame oil and 1/4 teaspoon of the salt. Put the chicken in a shallow dish and coat it with the cilantro puree.
- Grill the chicken over moderately high heat or broil it for 5 minutes. Turn and cook until just done, about 5 minutes longer.
- Meanwhile, in a small stainless-steel saucepan, bring the vinegar, sugar and the remaining 1/4 teaspoon salt to a simmer, stirring. Simmer for 2 minutes. Pour the liquid into a small glass or stainless-steel bowl and let cool. Add the minced garlic, the 1 tablespoon chopped cilantro, the red-pepper flakes and water. Serve each chicken breast with a small bowl of the dipping sauce alongside.