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Grilled Cilantro Chicken with Thai Hot Sauce

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Grilled Cilantro Chicken with Thai Hot Sauce
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Makes: 4 servings adjust



  • 2 Red Jalapeno Pepper, if unavailable, substitute 1/2 a very red bell pepper and 1 tsp cayenne pepper
  • 2 Green Jalapeno Pepper, roughly chopped
  • 1 Serrano Pepper, roughly chopped
  • 4 tablespoons Lime Juice, 2 limes juiced
  • 4 tablespoons Orange Juice, 1 orange juiced
  • 3 tablespoons Sugar
  • 2 tablespoons Thai Fish Sauce
  • 12 head Garlic, cloves separated and peeled

Step 1

Thai Hot Sauce: Place peppers and garlic into the bowl of a food processor and pulse until finely chopped. Add juices, sugar and fish sauce and pulse until smooth.


  • 1 head Garlic Clove, peeled
  • 1 bunch Fresh Cilantro, stems, leaves removed
  • 4 tablespoons Low Sodium Soy Sauce
  • 4 tablespoons Water
  • 1 teaspoon Kosher Salt

Step 2

Marinade: Add the garlic to the bowl of a food processor and pulse until finely minced. Add cilantro stems, soy sauce, water and salt and purée until semi-smooth.


  • 12 cup Sugar
  • 1 teaspoon Freshly Ground Black Pepper
  • 4 Boneless Skinless Chicken Breasts, butterflied

Step 3

Pour marinade into a large plastic freezer bag and add the sugar and the pepper, then mix. Add chicken breasts, press out air and seal. Refrigerate for 4 to 24 hours.


  • 12 cup Canola Oil

Step 4

Prepare a gas or charcoal grill. Brush the chicken with oil. Over high heat, grill each breast 3 to 5 minutes per side, basting frequently with the oil and the marinade. When cooked through, remove from grill. Serve with hot sauce.
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