Fragrant Grilled Chicken

In that I am so tied up at school this week, Vanessa has embraced her inner cook. She made some of our favorite honey-wheat bread; the smell awaited me when I walked in the door. She also made dinner, this simple yet flavorful Thai dish.

The real story here was the sauce, which was sweet and vinegary and a little spicy all at the same time. The dish is meant to make four servings, but we ended up finishing it all. We just threw it on top of some Jasmine rice and away we went.

CHICKEN
450 g chicken breasts, skin on
2 tablespoons sesame oil
2 cloves garlic, crushed
2 cilantro stems, finely chopped
2 small red chiles, seeded and finely chopped
2 tablespoons Thai fish sauce
1 teaspoon sugar
cooked rice, to serve
lime wedges, to garnish

SAUCE
6 tablespoons rice vinegar
4 tablespoons sugar
½ teaspoon salt
2 cloves garlic, crushed
1 small red chile, seeded and finely chopped
115 g cilantro, finely chopped

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, coriander roots, red chiles, 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.