Gai Yang Isan Thai GrilledBarbecue Chicken North East Style - garlic

Method

• Up to 4 hours prior to serving, make the dipping sauce.
• Heat vinegar to a boil in a small nonreactive pan.
• Add sugar, stir to dissolve it, then reduce heat and simmer for 3 to 4 minutes.
• Add crushed red pepper and minced garlic and simmer for 1 minute more.
• Remove from the heat and stir in salt.
• Pour into a serving bowl and let cool to room temperature before serving.
• When ready to cook, combine garlic cloves, pepper, cilantro, ginger and pinch of salt in a large mortar or food processor or food mill and mash or pulse to a coarse paste.
• Transfer to a large bowl.
• Stir in fish sauce and coconut milk.
• Add chicken and stir to coat with the marinade.
• Refrigerate, loosely covered, for at least 30 minutes and up to 1 hour.
• Preheat grill to medium.
• Oil the grill rack using a folded paper towel coated in vegetable oil.
• Hold it with tongs and rub it over the rack.
• Remove the chicken from the marinade, discarding marinade.
• Grill, turning occasionally, until golden brown and an instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees F, 15 to 20 minutes.
• Optional: Preheat broiler to high.
• Place chicken in a roasting pan, discarding marinade.
• and broil about 5 inches from the heat, leaving the oven door ajar.
• Check after 8 minutes or so; the chicken pieces should be browning.
• Turn them over and cook until an instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees F, about 8 minutes more.
• Serve the chicken with the dipping sauce.