Barbecued Chicken With Sweet Vinegar Sauce

• 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

1. Cut chicken thighs in half and place in a bowl.
2. Combine the next 9 ingredients (garlic thru oil) and grind to a paste using a mortar and pestle.
3. Combine the paste with the chicken and mix well; refrigerate several hours or overnight.
4. Just before serving, grill chicken until tender, basting frequently with coconut milk.
5. Serve with sweet vinegar sauce.
6. Sweet vinegar sauce: Grind chili and garlic to a paste using a mortar and pestle.
7. Combine vinegar and sugar in a pan, stir over heat, without boiling, until sugar is dissolved.
8. 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.

chicken thigh, coconut milk, garlic, cracked black, sugar, turmeric, paprika, fresh cilantro, curry powder, red chilies, oil, sweet vinegar sauce, red chile, garlic, white vinegar, sugar

Taken from www.food.com/recipe/barbecued-chicken-with-sweet-vinegar-sauce-71505 (may not work)