Grilled chicken breast with coriander sauce

Ingredients for 2 servings:

• 700 g chicken breasts, with skin and bones
• 4 tbsp oil (dark sesame oil)
• 3 garlic cloves, chopped
• 4 coriander roots, chopped
• 4 chili peppers (long-red Thai chilies), pitted and chopped
• 4 tbsp fish sauce
• 1 tsp palm sugar or brown sugar
• 1 pinch of salt
• 100 g coriander leaves, finely chopped
• 2 garlic cloves, finely chopped
• 6 tbsp vinegar (rice vinegar)
• 3 tbsp sugar, fine white
• ½ tsp salt
• Chili pepper(s), fresh strips
• 1 lime(s), sliced

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the chicken breast in half lengthwise with a cleaver and place it in a shallow baking dish. First, crush the coriander roots with a pinch of salt in a mortar and pestle, then add the garlic and chilies. Roughly crush everything together. Mix the paste with the fish sauce, palm sugar, and sesame oil until the sugar has dissolved. Pour the marinade over the meat and toss the chicken breasts in it. Spread the marinade evenly over the meat. Marinate in the refrigerator for at least 2 hours, preferably overnight. Remove from the refrigerator 1 hour before cooking. Heat the vinegar in a small saucepan. Stir in the sugar until dissolved. Add the salt and stir until the mixture thickens slightly. Stir in the garlic and coriander. Transfer the sauce to a small bowl. Preheat the oven to 200°C (400°F), oil the grill rack, and place a drip tray underneath the rack. Remove the chicken from the marinade, drain well, and set aside the marinade. Place the chicken breasts skin-side up on the grill. Grill for approximately 30 minutes, brushing with the marinade occasionally. Remove the chicken breast fillets and let them rest for a while, then remove the bones and slice the meat. Serve with the sauce, chili strips, and lime slices. Serve with fragrant rice.