This vibrant Thai-inspired dish features tender chicken breasts marinated in a fragrant blend of fresh coriander, soy sauce, and oyster sauce. The chicken is grilled until the skin is crispy and golden, then sliced into strips for easy eating. Served alongside large lettuce leaves, fresh mint, and slivered green onions, it creates a perfect balance of textures and flavors. The accompanying tart-sweet dipping sauce, made with vinegar, sugar, garlic, and fish sauce, adds a zesty kick that complements the savory chicken. Ideal for warm summer evenings or a light yet satisfying weeknight dinner, this recipe brings the fresh, herbaceous taste of Thailand to your table without requiring complex techniques.
Thai Grilled Chicken – Midsummer Thai Dinner
Description
This vibrant Thai-inspired dish features tender chicken breasts marinated in a fragrant blend of fresh coriander, soy sauce, and oyster sauce. The chicken is grilled until the skin is crispy and golden, then sliced into strips for easy eating. Served alongside large lettuce leaves, fresh mint, and slivered green onions, it creates a perfect balance of textures and flavors. The accompanying tart-sweet dipping sauce, made with vinegar, sugar, garlic, and fish sauce, adds a zesty kick that complements the savory chicken. Ideal for warm summer evenings or a light yet satisfying weeknight dinner, this recipe brings the fresh, herbaceous taste of Thailand to your table without requiring complex techniques.Ingredients
Directions
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Prepare the marinade by combining coriander sprigs, Chinese chili sauce, soy sauce, oyster sauce, crushed garlic cloves, and sugar in a blender or by hand until well mixed.
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Place boneless, skin-on chicken breasts in a shallow dish or resealable bag and coat thoroughly with the marinade.
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Refrigerate and marinate the chicken for at least 4 hours, or overnight for deeper flavor.
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Preheat your broiler or barbecue grill to high heat.
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If using a broiler, place chicken skin-side down on a broiler pan and cook for 4 minutes.
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Flip the chicken and broil for another 4 minutes, or until the skin is crispy and the internal temperature reaches 165&# 194;°F (74ðC).
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While the chicken cooks, prepare the dipping sauce by combining sugar, water, and white vinegar in a small saucepan.
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Bring the sauce mixture to a boil and let it boil for 5 minutes to dissolve the sugar.
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Stir in chopped garlic, fish sauce, and Chinese chili sauce.
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Simmer the sauce for 2 minutes, then remove from heat and stir in lime juice and shredded carrot.
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Let the grilled chicken rest for 5 minutes before slicing into 1/2-inch strips.
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Arrange large lettuce leaves on a serving platter and place the chicken strips on top.
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Garnish with fresh coriander sprigs, mint sprigs, and slivered green onions.
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Serve with the warm dipping sauce on the side. To eat, roll the chicken and herbs in a lettuce leaf and dip into the sauce.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 448.7kcal
- % Daily Value *
- Total Fat 25.6g40%
- Saturated Fat 3.3g17%
- Cholesterol 0.0mg0%
- Sodium 63.9mg3%
- Total Carbohydrate 82.8g28%
- Dietary Fiber 63.2g253%
- Sugars 0.2g
- Protein 18.1g37%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you do not like coriander, you can substitute it with fresh basil or mint leaves for a different aromatic profile.
For a spicier dish, increase the amount of Chinese chili sauce in both the marinade and the dipping sauce to your preference.
The dipping sauce can be made ahead of time and stored in the refrigerator for up to a week. Bring to room temperature before serving.
Ensure your grill or broiler is hot enough to get a good sear on the chicken skin, which helps keep the meat juicy.
