Barbecued Chicken With Sweet Vinegar Sauce - cooking recipe

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 chile, chopped
2 cloves garlic, crushed
1/2 cup white vinegar
2 tablespoons sugar

Preparation

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.