19 June 2011 by Lars
Thai grilled chicken with Cilantro sauce
- 2 jalapeño peppers, seeds and ribs removed
- 4 cloves garlic, 2 smashed, 2 minced
- 1/2 cup(s) lightly packed cilantro leaves and stems, plus 1 tablespoon chopped cilantro
- 2 tablespoon(s) Asian fish sauce (nam pla or nuoc mam)
- 1 tablespoon(s) cooking oil
- 1 teaspoon(s) Asian sesame oil
- 1/2 teaspoon(s) salt
- 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
- 6 tablespoon(s) rice-wine vinegar
- 1 tablespoon(s) sugar
- 1/4 teaspoon(s) dried red-pepper flakes
- 1 1/2 tablespoon(s) water
- Light the grill or heat the broiler. In a blender or food processor, puree the jalapeños, 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.