Grilled Chicken With Peppercorn Cilantro Root Paste

For the chicken

• ▢ 2 tablespoons cilantro root paste*
• ▢ 2 to 3 tablespoons Thai fish sauce
• ▢ 3 pounds bone-in chicken breasts or breasts and legs chopped into 10 to 12 pieces
• ▢ Oil
• ▢ Sticky rice to serve

For the hot and sweet dipping sauce

• ▢ 1/2 cup rice or cider vinegar
• ▢ 1/2 cup granulated sugar
• ▢ 1 to 2 cloves garlic finely minced
• ▢ 1/4 teaspoon salt
• ▢ 1 1/2 teaspoons crushed red pepper flakes

Marinate the chicken

• In a large bowl, combine the cilantro root paste and fish sauce. Place chicken pieces in the marinade and turn to coat well. Cover and marinate in the fridge for at least 1 hour and up to 3 hours.

Make the hot and sweet dipping sauce

• In a small nonreactive saucepan over medium-high heat, bring the vinegar to a boil. Add the sugar, stirring until it has completely dissolved, then lower the heat to medium-low and let simmer for 5 minutes.
• Meanwhile, using a mortar and pestle or a bowl and the back of a spoon, pound or mash the garlic and salt to a smooth paste. Stir in the red pepper flakes and blend well.
• Remove the vinegar mixture from the heat and stir in the garlic paste. Let cool to room temperature. Store sealed in a glass jar in the refrigerator for up to 2 days.

Finish the chicken

• Heat a grill to 400°F (200°C) with cooking grates set 4 to 5 inches (10 to 13 cm) from the flame, or preheat the broiler to medium with the rack set 4 to 6 inches (10 to 15 cm) from the element.
• If using a grill, clean and oil the cooking grates. Place the chicken pieces bone side down, and grill until the bottom side is starting to brown, about 6 minutes.Flip the chicken pieces and cook until golden brown on the other side and the juices run clear with the meat is pierced and the internal temperature has reached 165°F (74°C), about 6 minutes more.

  If using a broiler, lightly coat a broiler pan with oil. Broil until the chicken is starting to brown, 8 to 10 minutes. Turn the pieces over and broil until the juices run clear and the internal temperature has reached 165°F (74°C), 4 to 10 minutes more.
• Arrnage the chicken pieces on a platter and serve with the dipping sauce and plenty of sticky rice.

*What is cilantro root paste?