Grilled Chicken Breasts With Sweet Cilantro-Chili Sauce
Succulent skin-on chicken breasts marinated in sesame oil, fish sauce, and garlic, then grilled until golden. The accompanying sauce balances sweet rice vinegar syrup with fresh cilantro, red chilies, and bright acidity. Serve alongside fragrant jasmine or coconut rice for a Southeast Asian-inspired weeknight dinner that feels restaurant-quality. The double-hit of fresh cilantro and red chilies creates complexity without complexity.
Ingredients
- 4 boneless chicken breasts with skin
- 3 tablespoon sesame oil
- 3 tablespoon fish sauce
- 1 teaspoon sugar
- 4 clove garlic, peeled and finely chopped
- 2 fresh red chilies, seeded and finely choppedjalapeños1:1milder heat
less spicy version
- 2 tablespoon cilantro, chopped
- 9 fluid ounce rice vinegar
- 6 ounce sugar
- 1 teaspoon salt
- 4 fresh red chilies, seeded and finely choppedjalapeños1:1milder heat
less spicy version
Instructions
- 1
Combine sesame oil, fish sauce, sugar, garlic, and chilies to form marinade.
- 2
Coat chicken breasts and refrigerate at least 30 minutes.
- 3
Heat vinegar and sugar in saucepan over low heat, stirring until sugar dissolves.
- 4
Bring to boil and simmer until thickened into light syrup, about 1-2 minutes.
- 5
Transfer sauce to serving bowl and stir in cilantro.
- 6
Preheat grill to medium-high.
- 7
Place chicken 7.75" from heat source and grill 6 minutes per side until golden and cooked through.
- 8
Rest 2-3 minutes, then serve with cilantro-chili sauce and rice.
Tips
Pat chicken skin dry before grilling for crispier exterior. Oil grates lightly to prevent sticking and ensure even browning.
Make sauce while chicken marinates; it takes only minutes and can cool completely before serving.
For deeper char, increase grill temperature but watch closely to avoid burning the exterior before chicken cooks through.
Good to Know
Cooked chicken keeps 3 days refrigerated in airtight container. Sauce stores separately up to 1 week. Reheat chicken gently to avoid drying; sauce is best served cold or room temperature.
Prepare marinade and marinate chicken up to overnight for deeper flavor. Make sauce up to 2 days ahead; store separately. Grill chicken just before serving for optimal skin crispness.
Plate grilled chicken with cilantro-chili sauce drizzled or spooned alongside. Serve with jasmine rice or coconut rice. Garnish with fresh cilantro leaves and lime wedges. Thai cucumber salad or stir-fried vegetables complement well.
Common Mistakes
Do not skip the 30-minute marinade to avoid dry, bland chicken.
Do not move chicken constantly on grill to avoid breaking skin and losing color.
Do not over-reduce the sauce to avoid bitter caramelization; stop when syrupy after 1-2 minutes.
Do not oversalt before tasting; fish sauce and sugar are already salty and sweet.
Substitutions
less spicy version
FAQ
Can I marinate the chicken overnight?
Yes, overnight marinating deepens flavor significantly. The acid and salt help tenderize chicken. Cover tightly and refrigerate. Bring to room temperature 15 minutes before grilling for even cooking.
What if I don't have a grill?
Use a cast-iron skillet or grill pan over medium-high heat. Cook skin-side down 6 minutes, flip and finish 4 minutes. Alternatively, bake marinated chicken at 200C for 20-25 minutes until internal temp reaches 165F/74C.
Can I freeze the cooked chicken?
Yes, freeze cooked chicken up to 3 months in freezer-safe container. Freeze sauce separately. Thaw overnight in refrigerator. Reheat gently in oven at 160C or serve cold with reheated sauce.