Grilled Chicken

• 1/4 teaspoon sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoons black pepper
• 1 tablespoon fish sauce
• 1 tablespoon fresh lime juice
• 2 tablespoons canola or other neutral oil
• 2 3/4 pounds chicken thighs, deboned and well trimmed
• Salt, Pepper, and Lime Dipping Sauce (page 311)

1. To make the marinade, in a bowl large enough to accommodate the chicken, combine the sugar, salt, pepper, fish sauce, lime juice, and oil and mix well.
2. Add the chicken pieces and use your fingers to massage the marinade into the flesh, distributing the seasonings as evenly as possible.
3. When possible, peel back the skin to get some marinade between the flesh and skin.
4. Marinate at room temperature for 30 minutes, or cover with plastic wrap and refrigerate for 2 hours.
5. If necessary, remove the chicken from the refrigerator 30 minutes before grilling.
6. Prepare a medium-hot charcoal fire (you can hold your hand over the rack for only 3 to 4 seconds) or preheat a gas grill to medium (higher heat on a gas grill tends to burn the skin).
7. Place the chicken, skin side down, on the grill rack and grill, turning regularly to ensure even cooking, for about 12 minutes total, or until browned, a little singed by fire, and opaque throughout.
8. Transfer to a plate and let rest for about 5 minutes.
9. Slice the chicken into strips a scant 1/2 inch thick.
10. Arrange on a plate and serve with the dipping sauce.

sugar, salt, black pepper, fish sauce, lime juice, other neutral oil, chicken thighs, salt

Taken from www.epicurious.com/recipes/food/views/grilled-chicken-382963 (may not work)