Thai Barbecue Chicken W/ Spicy Dipping Sauce

• 2 teaspoons black peppercorns
• 5 large garlic cloves, minced
• 1 pinch salt
• 1 tablespoon coriander seed (OR 3 T. fresh coriander root)
• 3 tablespoons Thai fish sauce
• 2 lbs boneless chicken breasts, cut into strips (can also use 2 lbs. chicken wings)
• 12 cup rice vinegar (or cider vinegar)
• 12 cup sugar
• 1 12 teaspoons crushed red pepper flakes (or to taste)
• 2 large garlic cloves, minced

1. To make the sauce, bring vinegar to a boil in small non-reactive sauce pan.
2. Add sugar and stir till dissolved.
3. Reduce heat to medium and let simmer 5 minutes.
4. Add 2 cloves garlic and crushed red peppers.
5. Cool to room temperature and pour into glass jar.
6. Leftovers will keep in the fridge for a couple weeks.
7. To make the meat, combine peppercorns, 5 cloves garlic, coriander seed, and fish sauce in mini food processor.
8. Whir till a lumpish paste forms (if needed, finish grinding with a mortar and pestle).
9. Spread paste over chicken and cover.
10. Marinate in the refrigerator for several hours.
11. Preheat a grill or broiler.
12. Thread meat onto skewers and grill for 3-4 minutes on a side.
13. Serve with dipping sauce.
14. Marination time not included in time to make.

black peppercorns, garlic, salt, coriander, fish sauce, chicken breasts, rice vinegar, sugar, red pepper, garlic

Taken from www.food.com/recipe/thai-barbecue-chicken-w-spicy-dipping-sauce-281708 (may not work)