Thai BBQ Chicken

Ingredients:

BBQ chicken

• 1/2 chilled chicken, not frozen (cut into quarters)
• 10 crushed cloves of garlic
• 1 tbsp. black peppercorns
• 1 tbsp coriander
• 1 lemongrass stalk, peeled and finely chopped
• 2 red or green Thai chili peppers
• 2 tablespoons fish sauce
• 2 tbsp. yellow curry powder
• 1/2 can of coconut milk
• 2 tbsp. l. brown sugar

Dip sauce

• 1/2 tbsp. rice vinegar
• 1/3 cup brown sugar
• 2 large cloves of garlic, minced, or 4 small ones
• 2 teaspoons Thai red chili sauce or Sriracha sauce
• 1 tbsp fish sauce

Preparation:

1. Preheat grill to medium heat.
   
   In a mortar and pestle, crush the garlic cloves, black pepper, coriander, lemongrass, and Thai chili pepper into a chunky paste. Using a large spoon, transfer the paste to a large bowl. Add the chicken and remaining ingredients, mixing well. Cover and refrigerate for at least 2 hours or overnight.
2. Place the chicken skin-side down on the grill and brush with the marinade. Grill for 15 minutes, then flip the chicken and brush with the marinade. Grill the other side for 15 minutes. Discard the marinade. When the chicken is cooked through and tender, transfer it to a serving platter and serve with warm dipping sauce.
   
   Dip sauce: Place all ingredients in a saucepan and place on the grill. Stir until the sauce comes to a boil. Move the saucepan to a cooler part of the grill and simmer the sauce for 10-15 minutes, stirring occasionally. The sauce will reduce and thicken. Serve warm with the chicken.