THAI GRILLED CHICKEN WITH HOT AND SWEET DIPPING SAUCE

THAI GRILLED CHICKEN WITH HOT AND SWEET DIPPING SAUCE image

Yield 6 servings

Number Of Ingredients 14

For the peppercorn-cilantro root paste:
2teaspoons black peppercorns
2tablespoons garlic, chopped
3tablespoons cilantro roots, chopped
Pinch salt
1teaspoon fish sauce
For the grilled chicken with sweet and hot dipping sauce:
1/2cup rice or cider vinegar
1/2cup sugar
1 to 2cloves of garlic, chopped
1/4teaspoon salt
1 and 1/2teaspoons dried red pepper flakes
2tablespoons fish sauce
3pounds chicken parts, cut into 10 to 12 pieces total

Steps:

In a mortar and pestle, or a small blender or food processor, pound or blend the peppercorns and garlic into a paste. Add the cilantro roots and salt and pound everything into a paste again. Stir in the fish sauce. For the dipping sauce: In a small saucepan, heat the vinegar to a boil. Add the sugar, stirring until it dissolves, then lower the heat to a simmer for 5 minutes. In the meantime, pound or mash the garlic and salt into a paste in a mortar or on a cutting board with the side of your knife. Stir the red pepper flakes into the sauce. When the vinegar and sugar mixture is done simmering, stir in the garlic paste and fish sauce and let the sauce cool to room temperature. For the grilled chicken: After you've stirred the fish sauce into the peppercorn-cilantro root paste, toss the chicken parts in the mixture and marinate at room temperature for at least an hour or up to three hours in the fridge. Prepare your grill. Remove the chicken from the marinade and grill until it is a beautifully golden brown and its juices run clear. Serve alongside the dipping sauce