How To Make Thai Grilled Chicken with Cilantro Dipping Sauce
Taste a spiced Asian dish with this Thai grilled chicken. It’s cooked coated with garlicky cilantro and jalapeno puree, then served with a tangy dip.
Serves:
Ingredients
- 2jalapeno peppers
- 4clovesgarlic
- ½cupcilantro leaves and stems,lightly packed
- 2tbspAsian fish sauce,Nam Pla or nuoc mam
- 1tbspcooking oil
- 1tspAsian sesame oil
- ½tspsalt
- 4chicken,boneless skinless
- 6tbsprice wine vinegar
- 1tbspsugar
- ¼tspdried red pepper flakes
- 1½tbspwater
Instructions
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Light the grill or heat the broiler.
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In a blender or food processor, puree the jalapeños, smashed garlic cloves, ½ cup cilantro leaves and stems, the fish sauce, cooking oil, sesame oil, and ¼ teaspoon of the salt.
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Put the chicken in a shallow dish and coat it with the cilantro puree.
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Grill the chicken over moderately high heat or broil it for 5 minutes.
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Turn and cook for about 5 minutes longer until just done.
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Meanwhile, in a small stainless-steel saucepan, bring the vinegar, sugar, and the remaining ¼ teaspoon salt to a simmer, stirring. Simmer for 2 minutes.
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Pour the liquid into a small glass or stainless-steel bowl and let cool.
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Add the minced garlic, 1 tablespoon chopped cilantro, the red-pepper flakes, and water.
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Serve each chicken breast with a small bowl of the dipping sauce alongside.
Recipe Notes
Nutrition
- Calories: 2647.27kcal
- Fat: 185.40g
- Saturated Fat: 52.15g
- Trans Fat: 1.18g
- Monounsaturated Fat: 77.55g
- Polyunsaturated Fat: 40.23g
- Carbohydrates: 5.01g
- Fiber: 0.33g
- Sugar: 3.81g
- Protein: 223.96g
- Cholesterol: 900.00mg
- Sodium: 1839.66mg
- Calcium: 145.22mg
- Potassium: 2335.20mg
- Iron: 10.99mg
- Vitamin A: 503.52µg
- Vitamin C: 29.04mg
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