This recipe came together in about 15-20 minutes, so it definitely lived up to the title of the book from which it came — Food & Wine Magazine’s Quick from Scratch Herbs & Spices Cookbook. We’re just diving into this one, but I’m really liking it so far — I love when each recipe is accompanied by a full-page picture. The book is divided into two sections: “Herbs” and “Spices”. Each recipe features a particular herb/spice — cilantro is one of our favorites, so we started there.
So, considering that I decided to make this about 10 minutes before you got home, I’d say this turned out quite well.
Yeah, I thought we were doing Tortilla soup!
I changed my mind… not in a soup mood. Besides, this way we can tell Jeanette how much we enjoy the cookbook when we see her this weekend.
It’s true! Yum, I like this dipping sauce.
I like most dipping sauces. Especially when they have cilantro!
Cilantro *does* rule the planet. We need to start growing it.
Thai Grilled Chicken with Cilantro Dipping Sauce
2 jalapeño peppers, seeds and stems removed
4 cloves garlic: 2 smashed, 2 minced
1/2 cup lightly packed cilantro leaves and stems
1 tbsp chopped cilantro
2 tbsp fish sauce
1 tbsp canola oil
1 tsp sesame oil
1/2 tsp salt
4 boneless, skinless, chicken breasts (about 1 1/3 lbs.)
6 tbsp rice-wine vinegar
1 tbsp sugar
1/4 tsp dried red-pepper flakes
1 1/2 tbsp water
Light the grill and set at medium-high heat. In a blender, puree the jalapeños, smashed garlic cloves, the 1/2 cup cilantro leaves and stems, the fish sauce, canola oil, sesame oil, and 1/4 tsp salt. Put the chicken in a shallow dish and coat with the cilantro puree.
Grill the chicken for 5 minutes. Turn and cook until just done, about 5 minutes longer.
Meanwhile, in a small saucepan, bring the vinegar, sugar, and the remaining 1/4 tsp 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 tablespoon of chopped cilantro, the red-pepper flakes, and water. Serve each chicken breast with a small bowl of dipping sauce alongside.
4 ServingsPrint This Recipe