approx. 1/2 lb chicken thighs or breast, or chicken pieces of your choice
MARINADE:
4 cloves garlic
1/2 tsp. ground coriander
1+1/2 tsp. ground white pepper (look for it in your spice aisle, OR substitute 1 tsp. black pepper)
2 Tbsp. fish sauce
2 Tbsp. soy sauce
2 tsp. dark soy sauce
3 Tbsp. sherry (or cooking sherry)
1 Tbsp. brown sugar
1 Tbsp. fresh lime juice
EASY CHILI-LIME SAUCE:
1/4 cup fresh lime juice (juice of 1 lime)
2 Tbsp. brown sugar
2 Tbsp. fish sauce
2 Tbsp. shallot OR purple onion, finely minced
1 minced red chili, OR 1/2 tsp. cayenne pepper
Preparation:
Stir all marinade ingredients together until well mixed and sugar has dissolved.
Pour marinade over chicken pieces. Turn and stir the chicken in the marinade. Allow chicken to marinate at least 30 minutes, or up to 24 hours (covered and in the refrigerator).
Barbecue chicken over a hot grill. Brush with some of the leftover marinade from the bottom of the bowl the first time you turn the chicken pieces.
Continue grilling until chicken is well cooked (inner flesh should be opaque and juices should run clear).
To make the chili-lime sauce: Simply stir all sauce ingredients together in a small bowl until the brown sugar dissolves.
Note that this sauce does not need to be cooked or heated.
Taste-test the sauce. It should taste tangy and spicy - a balance of sour and sweet, salty and spicy. If you prefer it sweeter, add more sugar. Add more fresh chili or cayenne if you prefer it spicier. If you'd like it saltier, add more fish sauce.
Serve the barbecue chicken together with the sauce. Excellent with rice, but also good with potatoes or over salad greens. ENJOY!
