Coriander-Crusted Chicken with Coconut Caramel & Citrus Salsa
A creamy caramel sauce infused with coconut milk and fish sauce elevates simple spiced chicken breasts, while a bright citrus-pineapple salad cuts through the richness.
- Total1h 20m
- DifficultyMedium
- Servings4
This recipe, inspired by Southeast Asian flavors, starts by coating chicken breasts in a fragrant spice blend of coriander, cumin, turmeric, and cayenne. The real star is the sweet-and-savory sauce: a homemade amber caramel is slowly melted with unsweetened coconut milk and finished with fish sauce and fresh Thai chile.
A simple citrus salad of grapefruit, lime, and pineapple adds a refreshing note, and a final drizzle of olive oil, cilantro, and a sprinkle of fleur de sel ties everything together. The chicken can be grilled indoors or out, making it a versatile dish for any season.
Ingredients
Converted amounts are rounded.
Method
- In a small bowl, combine 2 teaspoons of the sugar with ground coriander, cumin, turmeric, black pepper, and 1/2 teaspoon of cayenne. Rub the spice mixture all over the chicken breasts, cover, and refrigerate for at least 1 hour.
- Meanwhile, in a small saucepan, combine the remaining 1/4 cup of sugar with 2 tablespoons of water. Bring to a boil over medium heat, stirring until the sugar dissolves, then stop stirring and let it simmer until it turns a deep amber color, about 10 minutes. Remove from the heat, whisk in the coconut milk until the caramel is smooth, then stir in the fish sauce and minced Thai chile. Let stand for 5 minutes, then strain through a fine-mesh sieve and season with salt to taste.
- In a medium bowl, gently toss the diced grapefruit, lime, and pineapple with a pinch each of salt and cayenne pepper. Set aside.
- Prepare a grill (or grill pan) to medium-high heat. Rub the marinated chicken breasts with olive oil and season lightly with salt. Grill, turning once, until the skin is charred and the chicken is cooked through (white all the way to the center), about 12 minutes total. Transfer to serving plates, arrange the citrus salad alongside, and spoon the coconut-caramel sauce over or around the chicken. Drizzle with a little olive oil, sprinkle with sliced cilantro and a pinch of fleur de sel, and serve immediately.
💡 Tips
- For an even char, pat the chicken breasts dry before rubbing with the spice mix.
- If you prefer a milder sauce, remove the seeds from the Thai chile before mincing.
- The citrus salad can be made a few hours ahead and kept refrigerated.
Inspired by a recipe from Food & Wine