Thai Grilled Chicken With Cilantro Dipping Sauce

Classic Thai. From Food and Wine.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  jalapeno peppers, seeds and ribs removed
• 2  garlic cloves, smashed
• 1⁄2 cup  lightly packed cilantro, leaves and tender stems
• 2  tablespoons fish sauce
• 1  tablespoon canola oil
• 1  teaspoon  sesame oil
•  salt
• 4  boneless skinless chicken breasts (about 1 1/3 pounds total)

• CILANTRO DIPPING SAUCE

• 6  tablespoons  rice wine vinegar
• 1  tablespoon sugar
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon dried red pepper flakes
• 1  tablespoon  chopped cilantro
• 1 1⁄2 tablespoons water

Directions

1. Light the grill or heat the broiler. In a blender or food processor, puree the jalapenos, 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.
2. Grill the chicken over moderately high heat or broil it for 5 minutes. Turn and cook until just done, about 5 minutes longer.
3. 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.