Tuesday, September 24, 2013

Thai Grilled Chicken with Cilantro Dipping Sauce

(Adapted from Food & Wine)


  • 2 jalapeƱo peppers, seeds and ribs removed
  • 4 cloves garlic, minced minced
  • 1/2 cup lightly packed cilantro leaves and stems (minced, if you don't have a food processor!), plus 1 tablespoon chopped cilantro
  • 2 tablespoons Asian fish sauce (nam pla or nuoc mam)
  • 1 tablespoon cooking oil
  • 1 teaspoon Asian sesame oil
  • 1/2 teaspoon salt
  • 4 boneless, skinless chicken breasts
  • 6 tablespoons rice-wine vinegar
  • 1 tablespoon sugar
  • 1/4 teaspoon dried red-pepper flakes
  • 1 1/2 tablespoons water


  1. Light the grill or heat the broiler.
  2. In a blender or food processor, puree the jalapeƱos, 2 garlic cloves, the 1/2 cup cilantro leaves and stems, the fish sauce, cooking oil, sesame oil, and 1/4 teaspoon of the salt. (Make sure everything is finely chopped and combine by hand if you don't have a food processor!)
  3. Put the chicken in a shallow dish and coat it with the cilantro puree.
  4. Grill the chicken over moderately high heat or broil it for 5 minutes. Turn and cook until just done, about 5 minutes longer.
  5. Meanwhile, in a small stainless-steel saucepan, bring the vinegar, sugar, and the remaining 1/4 teaspoon salt to a simmer, stirring. 
  6. Simmer for 2 minutes.
  7. Pour the liquid into a small glass or stainless-steel bowl and let cool.
  8. Add the minced garlic, the 1 tablespoon chopped cilantro, the red-pepper flakes, and water.
  9. Serve each chicken breast with a small bowl of the dipping sauce alongside.

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