View source for Thai Grilled Chicken Recipe (with Tangy Dipping Sauce)

Ingredients:

* SERVES 2 (Double the recipe for 4 or more people)
* 1/2 fresh chicken, chopped into small parts, OR 4-8 fresh chicken thighs
===MARINADE===
* 2 Tbsp. soy sauce or tamari
* 1 tsp. dark soy sauce (or 1 more Tbsp. tamari)
* 2 Tbsp. fish sauce
* 3 Tbsp. sherry (cooking sherry works well too)
* 2 Tbsp. brown sugar
* 1 Tbsp. black peppercorns, lightly crushed with pestle & mortar, OR lightly ground with coffee grinder
* 10 cloves garlic, minced
===DIPPING SAUCE or GLAZE:===
* 1/2 cup rice vinegar OR white wine vinegar (or substitute 1/3 cup white vinegar)
* 1/3 cup brown sugar, lightly packed
* 4 cloves garlic, minced
* 1-2 fresh red chillies, minced OR 1-2 tsp. Thai red chilli sauce
* 1 Tbsp. fish sauce
* 1 Tbsp. soy sauce or tamari
* GARNISH: (optional)
* a few sprigs of fresh coriander or flat-leaf parsley

===Preparation:===

#Combine all marinade ingredients in a bowl and stir well to dissolve the sugar.
#Add chicken parts or thighs, turning several times to ensure the chicken is covered with marinade.
#Cover and place in the refrigerator to marinate while you heat up the grill and prepare the dipping sauce. OR allow chicken to marinate overnight, or up to 24 hours.
#To make the dipping sauce/glaze, place all the dipping sauce/glaze ingredients in a sauce pan. Stir and bring to a boil.
#Reduce heat to medium-low. Allow sauce to simmer for 10-15 minutes, stirring occasionally. The sauce will thicken as it cooks and become tangy - a mixture of sweet, sour, salty, and spicy.
#Tip: this sauce can be served warm, at room temperature, or cold, so you can easily make it ahead of time and keep in the refrigerator until needed.
#Brush your grill with a little vegetable oil, then grill the chicken, turning occasionally. Brush the chicken with the leftover marinade for the first 10 minutes or so, then discard marinade.
**To Cook Chicken in Your Oven: Place chicken pieces on a grill pan or on a baking sheet lined with foil. Bake at 375F/190C for approximately 45 minutes, or until chicken is nearly done (thicker pieces may need slightly longer, while small or thin pieces may cook faster).
#Now turn your oven to the "broil" setting (on "high" if you have a choice), and move chicken to one of the upper racks of your oven. 
#Baste both sides of chicken with the leftover marinade, or with a little of the dipping sauce, then broil 3-5 minutes per side, or until fully cooked. 
#Serve with the dipping sauce on the side, OR spoon a little sauce over each piece of chicken as a glaze before serving.