Summary

Ingredients

• 700 g chicken breasts, with skin and bones
• 4 tablespoon oil (dark sesame oil)
• 3 clove (s) garlic, chopped
• 4 root / s coriander, chopped
• 4 long-red Thai chillies, pitted and chopped
• 4 tablespoon fish sauce
• 1 teaspoon palm sugar or brown sugar
• 1 pinch (s) salt

For the sauce:

• 100 g coriander reens, finely chopped
• 2 clove (s) garlic, finely chopped
• 6 tablespoon vinegar (rice vinegar)
• 3 tablespoon sugar, fine white
• 0.5 teaspoon ½ salt

For the set:

• Chilli pepper (s), fresh strips
• 1 lime (s), sliced

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Instructions

1. Divide the chicken breast lengthways with a cleaver and place in a flat baking dish.
2. First crush the coriander roots with a pinch of salt in a mortar, then add the garlic and chiles. Crush everything together roughly. Mix the paste with the fish sauce, palm sugar and sesame oil until the sugar has dissolved. Pour the marinade over the meat and turn the chicken breasts in it. Spread the marinade evenly over the meat. Marinate in the refrigerator for at least 2 hours, preferably overnight. Take out of the refrigerator 1 hour before preparation.
3. Heat the vinegar in a small saucepan. Stir in the sugar until it has dissolved. Add the salt and stir until the mixture thickens a little. Stir in the garlic and coriander. Pour the sauce into a bowl.
4. Preheat the oven to 200 degrees, oil the grillage and slide a drip tray under the grill. Remove the chicken from the marinade, drain and save the marinade. Place the chicken breasts skin side up on the wire rack. Grill for about 30 minutes, brushing with the marinade every now and then.
5. Remove the chicken breast fillets and let them rest for a while, loosen the bone and cut the meat into small slices. Serve with the sauce, chilli strips and lime slices.
6. This goes well with fragrant rice.