Thai Fragrant Grilled Chicken Recipe

If you have time, prepare the chicken in advance and leave it to marinate in the refrigerator for several hours - or even overnight - until it is ready to be cooked. The longer the chicken is marinated, the more flavor it will have.

Ingredients: (Serves 4)

450 g/1 lb boneless chicken breast portions, with the skin on
30 ml/2 tablespoons sesame oil
2 garlic cloves, crushed
2 cilantro (coriander) roots, finely chopped
2 small fresh red chilies, seeded and finely chopped
30 ml/2 tablespoons Thai fish sauce
5 ml/1 teaspoon sugar
Cooked rice, to serve
Lime wedges, to garnish

For the sauce:

90 ml/6 tablespoons rice vinegar
60 ml/4 tablespoons sugar
2.5 ml/½ teaspoon salt
2 garlic cloves, crushed
1 small fresh red chili, seeded and finely chopped
115 g/4 oz/4 cups fresh cilantro (coriander), finely chopped

Method:

Lay the chicken breast portions between two sheets of clear film (plastic wrap), baking parchment or foil and beat with the side of a rolling pin or the flat side of a meat tenderizer until the meat is about half its original thickness. Place in a large, shallow dish or bowl.

Mix together the sesame oil, garlic, cilantro roots, red chilies, fish sauce and sugar in a jug (pitcher), stirring until the sugar has dissolved. Pour the mixture over the chicken and turn to coat. Cover with clear film and set aside to marinate in a cool place for at least 20 minutes. Meanwhile, make the sauce.

Heat the vinegar in a small pan, add the sugar and stir until dissolved. Add the salt and stir until the mixture begins to thicken. Add the remaining sauce ingredients, stir well, then spoon the sauce into a serving bowl.

Preheat the grill (broiler) and cook the chicken for 5 minutes. Turn and baste with the marinade, then cook for 5 minutes more, or until cooked through and golden. Serve with rice and the sauce, garnished with lime wedges.