Thai Grilled Chicken with Sweet Chile Dipping Sauce
An exotic version of grilled chicken that is mouthwatering to eat, as well as to smell in anticipation. A tropical blend of flavors sure to keep your guests and family clamoring for more. Another preparation where you marinate overnight, leaving you free to grill and enjoy the food as well as family and friends.
Use a shallow dish to mix the coconut milk, the fish sauce, 2 tablespoons of minced garlic, chopped cilantro, turmeric, curry, and pepper. Add the chicken and toss and turn it to coat evenly. Cover and refrigerate for overnight.
Fire the coals on a charcoal grill, or preheat a gas grill to high. It should be hot enough to char the chicken somewhat when you first place it over the heat.
Use a saucepan to combine the vinegar, water, sugar, 1 teaspoon of garlic, the chile, and the salt. Bring the mixture to a boil, then reduce to low and simmer until the liquid is reduced. This should take about five minutes. Stir the sauce occasionally, then remove it from the heat and allow it to cool before use.
Lightly oil the grill grate, discard the marinade, and place the chicken on the grill. The grate should be hot enough to make the chicken sizzle and hiss when it's first placed over the heat. Cook for about seven minutes per side, or until the chicken is slightly charred and the juices run clear.
Brush with sauce before serving and save the remaining sauce for dipping on the side.