Name: Thai-Style Grilled Chicken Breasts
Total time: 30 min
Cuisine: ThaiAsia
Ingredients: 1/2 cup white vinegar; 1/3 cup sugar; 1/4 teaspoon red pepper flakes; 1/2 cup chopped fresh cilantro leaves; 2 tablespoons fish sauce (see note); 1 tablespoon grated fresh ginger; 3 garlic cloves , minced; 4 boneless, skinless chicken breasts (about 1 1/2 pounds); 1 tablespoon vegetable oil; Salt and pepper

Why This Recipe Works

When it came to flavoring the chicken for our Thai-Style Grilled Chicken Breasts recipe, we turned to fish sauce—a deeply savory condiment common in many East and Southeast Asian cuisines that's made from salted, fermented fish. For color and bite, we added some fresh cilantro and red pepper flakes to the sauce.

Boneless chicken breasts can get dry on the grill, so we quickly grilled the chicken breasts over high heat. Brushing the chicken breasts with some of the sauce as they came off the grill and letting them rest allowed the flavors to come together before serving.

Before You Begin

If you can’t find fish sauce, substitute a combination of two minced anchovy fillets and 2 tablespoons of soy sauce.

Instructions

Heat vinegar, sugar, and pepper flakes in small saucepan over medium-high heat until sugar dissolves, about 1 minute. Off heat, stir in cilantro, fish sauce, ginger, and garlic.

Rub chicken with oil and season with salt and pepper. Grill over hot fire until cooked through, about 5 minutes per side. Transfer to platter and brush with 1/4 cup sauce. Tent with foil and let rest 5 minutes. Serve, passing remaining sauce at table.