Barbecued chicken with sweet vinegar sauce

Hey Jude's Note:

This is the first Thai-style dish I ever attempted to make, after I 'discovered' how delicious Thai food is. This recipe is easy enough (for the beginner that I was 10 years ago) and the ingredients not too difficult to find. Prep time does not include the several hours to overnight marinading time.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 2 lbs chicken thigh fillets
• ½ cup coconut milk
• 4 cloves garlic , crushed
• 1 teaspoon cracked black peppercorns
• 2 teaspoons sugar
• 2 teaspoons turmeric
• 2 teaspoons paprika
• 1 tablespoon chopped fresh cilantro , root if possible
• 1 teaspoon curry powder
• 2 small fresh red chilies , chopped
• 1 tablespoon oil

Sweet vinegar sauce

• 1 small fresh red chile , chopped
• 2 cloves garlic , crushed
• ½ cup white vinegar
• 2 tablespoons sugar

Directions:

1. Cut chicken thighs in half and place in a bowl.
2. Combine the next 9 ingredients (garlic thru oil) and grind to a paste using a mortar and pestle.
3. Combine the paste with the chicken and mix well; refrigerate several hours or overnight.
4. Just before serving, grill chicken until tender, basting frequently with coconut milk.
5. Serve with sweet vinegar sauce.
6. Sweet vinegar sauce: Grind chili and garlic to a paste using a mortar and pestle.
7. Combine vinegar and sugar in a pan, stir over heat, without boiling, until sugar is dissolved.
8. Bring to a boil, simmer, uncovered, without stirring, until syrup just begins to color; remove from heat, cool slightly, stir in chili and garlic paste.