| Ingredients: 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 |
Directions:
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 |