A delightful grilled chicken recipe paired with a tangy and flavorful cilantro sauce, perfect for any occasion.
Combine the fish sauce, sugar, minced garlic, and chopped red chili in a mixing bowl.
Ensure the sugar is fully dissolved for an even marinade.
Add the chicken breasts to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes.
For deeper flavor, marinate the chicken overnight.
In a saucepan, combine rice vinegar, sugar, salt, minced garlic, and chopped red chili. Heat over low heat, stirring until the sugar dissolves.
Stir constantly to prevent the sugar from burning.
Bring the mixture to a boil, then reduce the heat and simmer until it thickens slightly. Remove from heat and let it cool.
The sauce should have a syrupy consistency.
Chop the fresh cilantro finely and mix it into the cooled sauce.
Adding cilantro after cooling preserves its fresh flavor.
Preheat the grill to medium-high heat.
Ensure the grill is clean to prevent sticking.
Place the marinated chicken on the grill and cook for about 6 minutes on one side and 4 minutes on the other, or until fully cooked.
Use a meat thermometer to ensure the chicken reaches 165°F (74°C).
Serve the grilled chicken with the cilantro sauce drizzled on top.
Garnish with extra cilantro leaves for a fresh touch.
