Thai Grilled Chicken with Cilantro Dipping Sauce

(Adapted from Food & Wine)

Ingredients:

• 2 jalapeño 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

Directions:

1. Light the grill or heat the broiler.
2. In a blender or food processor, puree the jalapeños, 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.