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1
If you have fresh chiles, stem and seed them; if dried, soak in warm water for a few minutes until softened, then remove the stems and seeds.
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2
Place them, along with the garlic, ginger, tamarind paste, sugar, and coconut milk, in a food processor or blender.
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3
Process until the ingredients have broken down and the mixture is well combined.
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4
Transfer the mixture to a saucepan and simmer over medium-low heat, stirring occasionally, until the sauce thickens, about 15 minutes.
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5
Remove from the heat.
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6
Cool a bit, then make a series of angular slashes in the chicken partstwo or three per partand spread about half of the sauce on the chicken and into the slashes.
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7
(You can let the chicken rest, refrigerated, for an hour or two at this point.)
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8
Meanwhile, start a charcoal or wood fire or preheat a gas grill or broiler.
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9
The fire should be only moderately hot, and the rack should be at least 6 inches from the heat source.
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10
You want to grill the chicken fairly slowly.
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11
If youre broiling, spread a tablespoon or so of the sauce on a nonstick broiling or baking pan; place the chicken pieces on top and sprinkle them with salt and pepper.
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12
Broil or grill the chicken, turning and basting frequently with the sauce, until nicely browned all over and cooked through, 30 to 40 minutes.
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13
Brush once more with the sauce and serve hot or at room temperature with the lemon or lime wedges.
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14
Substitute 1/2 cup Sweet Garlic Soy Sauce (page 590) for the tamarind paste and coconut milk.
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15
Omit the chiles and tamarind and use only half the amount of coconut milk.
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16
Add 2 lemongrass stalks, trimmed (page 143) and roughly chopped, 6 fresh cilantro sprigs, 2 teaspoons ground turmeric, and 2 tablespoons nam pla to the sauce.
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17
Process the sauce wellthe lemongrass will never become completely smooth, but dont worry about itand proceed as directed.
