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1
In a large zip-top bag, combine the minced garlic, cilantro, 1/4 cup of the fish sauce, the pepper, curry powder, and 1 cup of the coconut milk.
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2
Add the chicken thighs, close the bag, and squish the marinade to coat the chicken.
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3
Refrigerate for at least 4 hours and up to 8 hours.
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4
While the chicken is marinating, make the dipping sauce.
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5
Take a medium saucepan and add the curry paste, paprika, garlic paste, peanut butter, tamarind, brown sugar, peanuts, the remaining 2 tablespoons fish sauce, and the remaining 2 cups coconut milk.
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6
Place over medium heat and bring to a simmer, stirring to blend the ingredients.
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7
Let the sauce cook until thickened and reduced by half, 15 to 20 minutes.
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8
The sauce can be served warm or at room temperature.
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9
Oil the grill racks.
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10
Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
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11
Remove the chicken from the refrigerator 30 minutes before you plan to cook.
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12
Pull the chicken thighs from the marinade and pat dry.
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13
Pour the remaining marinade into a small saucepan.
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14
Bring to a full boil over high heat and let boil for 1 minute.
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15
Remove from the heat and let cool.
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16
Place the chicken on the grill and close the lid.
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17
The chicken will need to cook for 25 to 35 minutes.
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18
You want to turn the pieces frequently and baste with the reserved marinade.
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19
About halfway through the cooking time, you will need to reduce the temperature of your burners to medium so that the thighs dont turn into crispy bits of carbon.
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20
During the last 5 minutes or so, do not baste with the marinade.
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21
When the thighs are firm to the touch and an instant-read thermometer hits 165F to 170F, remove the thighs to a platter.
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22
Let rest for about 5 minutes, and then serve with the dipping sauce and lime wedges on the side.
