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.
Chris says:
So, considering that I decided to make this about 10 minutes before you got home, I’d say this turned out quite well.
Lisa says:
Yeah, I thought we were doing Tortilla soup!
Chris says:
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.
Lisa says:
It’s true! Yum, I like this dipping sauce.
Chris says:
I like most dipping sauces. Especially when they have cilantro!
Lisa says:
Cilantro *does* rule the planet. We need to start growing it.
Chris says:
Yes, please.
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 Servings
8 responses to “Thai Grilled Chicken with Cilantro Dipping Sauce”
Isn’t this a great dish? I love that cookbook series, everything is quick, easy, and pretty tasty!
Wow, that looks so delicious! Btw, I’m starting my cilantro plant in the garden as well. It’s finally getting hotter out here in the Bay Area – so perfect time for some fresh asian herbs. Love the grill marks!
Unlike my entire family, I actually love cilantro so this sounds and looks good to me!
I have that cookbook too and really like it. I recently made this out of it and have another 10 or so recipes flagged in the book to try.
I’ve been super into making Thai recipes lately, or inspired. I found your post on Tastespotting under a search and made this recipe last night. It’s too good not to comment!
I loved that dipping sauce — if you’re looking for more Thai recipes, check out http://www.realthairecipes.com/
[…] Thai Grilled Chicken with Cilantro Dipping Sauce […]
I made it with red-wine vinegar instead. it gives it a little more flavor and adds some beautiful contrasting color.