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1
Up to 4 hours prior to serving, make the dipping sauce.
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2
Heat vinegar to a boil in a small nonreactive pan.
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3
Add sugar, stir to dissolve it, then reduce heat and simmer for 3 to 4 minutes.
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4
Add crushed red pepper and minced garlic and simmer for 1 minute more.
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5
Remove from the heat and stir in salt.
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6
Pour into a serving bowl and let cool to room temperature before serving.
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7
When ready to cook, combine garlic cloves, pepper, cilantro, ginger and pinch of salt in a large mortar or food processor or food mill and mash or pulse to a coarse paste.
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8
Transfer to a large bowl.
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9
Stir in fish sauce and coconut milk.
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10
Add chicken and stir to coat with the marinade.
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11
Refrigerate, loosely covered, for at least 30 minutes and up to 1 hour.
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12
Preheat grill to medium.
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13
Oil the grill rack using a folded paper towel coated in vegetable oil.
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14
Hold it with tongs and rub it over the rack.
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15
Remove the chicken from the marinade, discarding marinade.
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16
Grill, turning occasionally, until golden brown and an instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees F, 15 to 20 minutes.
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17
Optional: Preheat broiler to high.
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18
Place chicken in a roasting pan, discarding marinade.
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19
and broil about 5 inches from the heat, leaving the oven door ajar.
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20
Check after 8 minutes or so; the chicken pieces should be browning.
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21
Turn them over and cook until an instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees F, about 8 minutes more.
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22
Serve the chicken with the dipping sauce.
