6 chicken thighs, boneless skinless
12 Clove(s) garlic
1/4 Cup(s) light sugar, brown
2 Teaspoon(s) salt
2 Teaspoon(s) pepper, white
2 Teaspoon(s) ground
1 Cup(s) chopped cilantro
1/4 Cup(s) fish sauce
1/2 Cup(s) vinegar, white
1/2 Cup(s) sugar
6 minced chili, bird's eye
Make the marinade
Blend the marinade ingredients with a food processor for about 12 pulses
garlic, brown sugar, salt, white pepper, ground coriander, cilantro
Mix the paste in a bowl with fish sauce.
Apply the marinade to the chicken and let sit in a plastic bag.
Let sit in fridge for six hours. Turn over half way through.
Boil vinegar and sugar, then let cool.
Combine dipping sauce ingredients:
sweet vinegar, thai chilies, tbsp of minced garlic, quarter tsp of salt
mix and serve at room temperture
Grill the marinated chicken