Thai Grilled Chicken with Cilantro Sauce - Andrea Meyers

Thai Grilled Chicken with Cilantro Sauce

Adapted from Food & Wine Magazine's Quick From Scratch Herbs & Spices Cookbook.
Course Main Course
Cuisine Thai
Keyword chicken, cilantro, grill
Servings 4



  • 4 boneless skinless chicken breasts


  • 2 jalapeno peppers (seeds and ribs removed)
  • 1/2 cup cilantro (leaves and stems)
  • 2 cloves garlic (smashed)
  • 2 tbsp fish sauce (or gluten-free alternative)
  • 1 tbsp canola oil
  • 1 tsp sesame oil
  • 1/4 tsp sea salt


  • 6 tbsp rice wine vinegar
  • 1 tbsp sugar
  • 1/4 tsp sea salt
  • 1/4 tsp crushed red pepper flakes
  • 2 cloves garlic (minced)
  • 2 tbsp cilantro (chopped)
  • 2 tbsp water


  • MARINADE THE CHICKEN: In the bowl of the food processor, add the jalapenos, cilantro stems and leave, smashed garlic, fish sauce, canola oil, sesame oil, and sea salt. Pulse a few times until the mixture is fully combined.
  • Put the chicken breasts into the plastic bag and pour in the marinade. Squeeze all the air out of the bag and mush the chicken around until all the pieces are coated in the marinade. Chill in the refrigerator until ready to grill, up to 8 hours.
  • MAKE THE DIPPING SAUCE: In the small sauce pan, simmer the rice-wine vinegar, sugar, and salt for about 2 minutes. Pour the mixture into another small bowl or glass measuring cup and set aside until cool. Stir in the minced red pepper flakes, minced garlic, chopped cilantro, and water.