Barbecued Chicken with Sweet Vinegar Sauce

Description
This is the first Thai-style dish I ever attempted to make, after I 'discovered' how delicious Thai food is. This recipe is easy enough (for the beginner that I was 10 years ago) and the ingredients not too difficult to find. Prep time does not include the several hours to overnight marinading time.



Ingredients

 * 2 lbs chicken thigh fillets
 * 1/2 cup coconut milk
 * 4 cloves garlic, crushed
 * 1 teaspoon cracked black peppercorns
 * 2 teaspoons sugar
 * 2 teaspoons turmeric
 * 2 teaspoons paprika
 * 1 tablespoon chopped fresh cilantro, root if possible
 * 1 teaspoon curry powder
 * 2 small fresh red chilies, chopped
 * 1 tablespoon oil

Sweet vinegar sauce

 * 1 small fresh red chili, chopped
 * 2 cloves garlic, crushed
 * 1/2 cup white vinegar
 * 2 tablespoons sugar

Directions
Cut chicken thighs in half and place in a bowl. Combine the next 9 ingredients (garlic thru oil) and grind to a paste using a mortar and pestle. Combine the paste with the chicken and mix well; refrigerate several hours or overnight. Just before serving, grill chicken until tender, basting frequently with coconut milk. Serve with sweet vinegar sauce. Sweet vinegar sauce: Grind chili and garlic to a paste using a mortar and pestle. Combine vinegar and sugar in a pan, stir over heat, without boiling, until sugar is dissolved. Bring to a boil, simmer, uncovered, without stirring, until syrup just begins to color; remove from heat, cool slightly, stir in chili and garlic paste.