Grilled Chicken With Sweet Chili Vinegar Sauce - cooking recipe

Ingredients

4 cloves garlic, minced
2 tsp white sugar
1 tsp cracked black peppercorns
2 tsp ground turmeric
2 tsp hot paprika
1 tsp curry powder
4 tbsp chopped fresh cilantro leaves
2 None fresh small red Thai chilies, chopped
3 tbsp peanut oil
2 1/4 lb chicken thigh fillets, halved
1/2 cup coconut milk
None None Sweet Chili Vinegar Sauce
6 None fresh small red Thai chilies, coarsely chopped
4 cloves garlic, peeled, quartered
1 cup white vinegar
1/2 cup granulated sugar
1 tsp coarse cooking salt
1 tsp tamarind paste
None None mixed greens, to serve (optional)

Preparation

Using a mortar and pestle, crush garlic, sugar, spices, cilantro and chilies. Transfer to a large bowl and mix in peanut oil. Add chicken and turn to coat. Cover and chill for 3 hours, or overnight.
Preheat grill. Grill chicken, basting frequently with coconut milk, until browned and cooked through.
Meanwhile, to make the sweet chili vinegar sauce, combine all ingredients in a small saucepan and stir over medium heat, without boiling, until sugar is dissolved. Bring to a boil then reduce heat and simmer for 15 mins, or until slightly thickened. Let cool for 5 mins then blend or process until chopped finely.
Serve grilled chicken with chili sauce and mixed greens, if desired.