Thai-style Grilled Chicken

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 5 tablespoons thai fish sauce (or vietnamese)
• 1/4 cup light brown sugar
• 1/4 cup coconut milk
• 2 1/2 tablespoons fresh lime juice
• 2 tablespoons five-spice powder
• 2 tablespoons soy sauce
• 1 tablespoon crushed red pepper flakes
• 1 tablespoon curry powder (plus 1 tsp. additional)
• 6 lbs chicken, quartered, rinsed and patted dry (2 3-pound chickens)
• 8 leaves butter lettuce
• 2 medium tomatoes, quartered
• 2 medium cucumbers, sliced (1/4 inch thick)
• 1/2 red onion, sliced and separated into strips
• 1 1/2 cups rice vinegar
• 1/4 cup granulated sugar (plus 2 tbsp.)
• 2 tablespoons garlic, minced
• 1 tablespoon chili-garlic sauce (plus 1 tsp.)

Recipe

• 1 in a small bowl, mix the fish sauce, brown sugar, coconut milk, lime juice, five-spice powder, soy sauce, crushed red chiles and curry powder. set aside for at least 2 hours.
• 2 stir the marinade well. place the chicken in a glass baking dish and coat thoroughly with the marinade. transfer the chicken to 2 large heavy ziploc plastic bags. pour in any extra marinade. press out any air and zip the bags to close. set aside to marinate at room temperature for 2 hours, then refrigerate for at least 24 hours or up to 2 days, turning the bags occasionally.
• 3 light the grill. the fire is ready when you can hold your hand 7 inches above the coals for at least 4 seconds. grill the chicken, bony sides down, for 1 1/2 minutes. then turn and grill 1 1/2 minutes to seal in the juices. turn the chicken again and grill 6 minutes until the surface meat is firm. turn and grill for 6 minutes longer. if the fire is too hot, the skin will char so watch carefully and turn the chicken if necessary. grill the chicken, turning occasionally for 17 - 25 minutes longer. it is done as soon as the meat is throughout and the juices run clear when the meat is deeply pierced.
• 4 (alternatively, preheat the broiler. broil the chicken for about 35 minutes, beginning skin-side up and turning every 10 minutes).
• 5 serve the chicken on plates or a platter, garnished with lettuce, tomatoes, cucumber and red onion. serve each person 1/4 cup of the dipping sauce in small dishes.
• 6 for the dipping sauce, combine all of the ingredients in a medium bowl and whisk well to dissolve the sugar. let stand at room temperature for at least 2 hours or overnight. strain the sauce into a jar and refrigerate for up to 1 week.