Ingredients:
Chicken:
- 2-3 lbs mix of bone-in breasts, legs, and thighs
Marinade:
- 2 cloves garlic, smashed
- Pinch of kosher salt
- 1 tsp black peppercorns or cracked black pepper
- 2 Tbsp cilantro roots, chopped (include the bottom leaves if desired)
- 3 Tbsp Red Boat Fish Sauce
- 1 can coconut milk
Hot & Sweet Dipping Sauce:
- ½ cup apple cider vinegar
- ¼ cup sugar
- 2 cloves garlic, chopped
- 2 tsp red pepper flakes
- Pinch of salt
Instructions:
- Prepare the Marinade:
- In a mortar and pestle, pound together the garlic, salt, pepper, and cilantro roots into a paste.
- In a larger bowl, mix the paste with the fish sauce and coconut milk.
- Add the chicken to the bowl, ensuring it’s well-coated with the marinade. Let it marinate for 1 hour.
- Grill the Chicken:
- Preheat your grill to medium heat.
- Place the marinated chicken on the grill, occasionally turning to avoid burning. Baste the chicken with additional marinade as it cooks.
- Grill until the chicken is fully cooked and has a nice char, about 25-30 minutes depending on the size of the pieces.
- Once done, sprinkle with fresh cilantro.
- Make the Hot & Sweet Dipping Sauce:
- In a small saucepan, heat the apple cider vinegar and stir in the sugar. Simmer for 5 minutes, until the sugar is dissolved.
- Remove from heat and stir in the chopped garlic, red pepper flakes, and a pinch of salt.
- Serve alongside the grilled chicken.