Ingredients for Grilled Chicken With Coriander Cilantro Sauce
- Boneless Chicken Breasts
- Sesame Oil
- 2 tablespoons fish sauce
- 1/4 cup sugar
- 1 clove minced garlic
- Red Chilies
- Cilantro
- 1/4 cup rice vinegar
- Salt
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How to Make Grilled Chicken With Coriander Cilantro Sauce
- In a bowl, whisk together 1/4 cup soy sauce, 2 tablespoons fish sauce, 2 tablespoons brown sugar, 1 tablespoon lime juice, 1 teaspoon grated ginger, 1 clove minced garlic, and 1/2 teaspoon black pepper.
- Add 1.5 lbs boneless, skinless chicken breasts to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or preferably up to 2 hours.
- While chicken marinates, prepare the sauce: In a small saucepan, combine 1/4 cup rice vinegar, 1/4 cup sugar, 1/4 cup water, 1/2 cup packed fresh coriander leaves, 1/2 cup packed fresh cilantro leaves, 1 tablespoon soy sauce, and 1 minced garlic clove.
- Bring the sauce to a simmer over medium-low heat, stirring until the sugar dissolves completely. Reduce heat to low and simmer for 8-10 minutes, or until the sauce has thickened to your desired consistency. Stir frequently to prevent sticking.
- Remove from heat and set aside. Roughly chop the coriander/cilantro mixture for a chunkier sauce, or leave it finely blended if preferred.
- Preheat your grill to medium-high heat.
- Remove chicken from marinade and discard the marinade. Place chicken breasts on the preheated grill, about 6-8 inches from the heat source. Grill for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Serve the grilled chicken immediately with the coriander-cilantro sauce and your favorite side dishes, such as fragrant rice or a fresh salad.
Nutrition Information (Approximate per serving)
Sodium
72 g
Sugar
190g
Fat
26g
Carbs
17g
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