- Cook Time
- Prep Time
- 4 ServingsServings
- Grilled Chicken:
- 4 large split chicken breasts, bone-in and skin on (about 3 pounds
- 3 TBLS Thai fish sauce
- Flavor Paste:
- 4 TBLS black peppercorns
- 6 large garlic cloves
- 1 TBLS ground coriander
- 1/8 tsp salt
- Dipping Sauce:
- 1/2 cup rice vinegar
- 1/2 cup Sugar
- 1 large garlic clove
- 1/4 tsp salt
- 1 tsp dried red pepper flakes
1 Place peppercorn-coriander paste in large bowl; stir in fish sauce and blend well.
2 Add chicken to marinade and turn to coat. Let stand, covered, at room temperature for about 1 hour or in the refrigerator for as long as 3 hours.
3 Prepare gas or charcoal grill, or preheat broiler. Place chicken on grill 4 – 5 inches from flame, bone-side down, and grill until bottom is starting to brown, about 6 – 8 minutes.
4 Turn chicken pieces and continue cooking until golden brown on other sides and juices run clear when meat is pierced with fork, about another 6 – 8 minutes.
5 Transfer chicken to platter and top each piece with up to one-quarter of the hot and sweet dipping sauce.
6 Peppercorn-Coriander Flavor Paste:
7 n food processor, combine 4 tablespoons black peppercorns, 6 large garlic cloves, 1 tablespoon ground coriander and 1/8 teaspoon salt. Pulse about one minute, to consistency of paste. Add 1 teaspoon Thai fish sauce and combine well.
8 Hot and Sweet Dipping Sauce:
9 In small saucepan, bring to a boil over medium-high heat 1/2 cup rice vinegar. Stir in 1/2 cup sugar; continue stirring until sugar is completely dissolved. Lower heat to medium-low and simmer 5 minutes.
10 With the back of a spoon, mash 1 large garlic clove. Combine mashed garlic with 1/4 teaspoon salt and 1 teaspoon dried red pepper flakes. Remove vinegar mixture from heat; stir garlic mixture into vinegar sauce and blend well. Cool to room temperature.
Source: National Chicken Council