Ingredients

• 4 boneless chicken breasts, with skin
• 3 green onions, slivered
• 6 coriander sprigs, with stems
• 1/2 tsp - chinese chilli sauce or chilli flakes
• 3 tbsp - soya sauce
• 2 garlic cloves, crushed
• 1/2 tsp - sugar
• 1 head leaf lettuce
• coriander
• mint springs
• For Sweet Dipping Sauce:
• 1 cup - sugar
• 1/2 cup - water
• 1/2 cup - white vinegar
• 1/4 cup - carrot, shredded
• 2 tbsp - garlic, chopped
• 2 tbsp - fish sauce
• 1 1/2 tsp - chinese chilli sauce
• 2 tbsp - lime juice

How to Make Thai Grilled Chicken

• In a blender or by hand, combine coriander, chilli sauce, soy sauce, garlic and sugar.
• Spread on chicken and marinate for 4 hours or overnight.
• Preheat broiler or barbecue.
• Broil chicken skin side down for 4 minutes.
• Turn and broil 4 minutes longer until skin is crispy and chicken is cooked through. Cut chicken in 1/2-inch strips.
• Place lettuce leaves on platter and arrange chicken on top.
• Garnish with coriander, mint sprigs and green onions.
• To eat in the Thai manner, roll chicken in lettuce leaves along with herbs and onions.
• Dip into dipping sauce.
• Alternatively, serve lettuce, chicken and garnishing together.
• For Sweet Dipping Sauce:
• Combine sugar, water and vinegar.
• Bring to a boil and boil for 5 minutes.
• Stir in garlic, fish sauce and chilli sauce. Allow it to simmer for 2 minutes.
• Cook and add lime juice and shredded carrot.