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1
Fire up a charcoal grill to low heat, creating a slow, even bed of coals.
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2
MAKE THE MARINADE
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3
Place the cilantro roots (or cilantro and parsley stems) in a large zip-top plastic bag. Seal the bag. Use the side of a rolling pin to bruise.
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4
Add the sugar, the white pepper, the fish sauce, the oyster sauce, and the garlic to the bag and combine. Add the chicken thighs. Massage until well incorporated.
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5
Seal and refrigerate for 30 minutes.
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6
Remove chicken from bag; discard marinade.
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7
SKEWER THE CHICKEN
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8
Using flat and long stainless steel skewers, thread the chicken thighs so that they resemble a flat, Middle Eastern-style kebab.
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9
Using cooking spray, spray a clean grill rag and wipe down the grates of the grill very well. Use long tongs if proximity to fire makes you uncomfortable.
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10
LET'S GRILL!
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11
Place the chicken skewers on the hot grill.
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12
Grill for 15 minutes, assuming the heat is between 275u00b0 and 300u00b0 and controlled; otherwise, you'll find yourself turning more frequently.
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13
Flip and grill for another 15 minutes, or until you can easily pull off a piece of cooked chicken as if it has been slow-cooked.
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14
Remove the chicken to a platter, and let rest 10 minutes.
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15
Slide the thighs off of the skewers and onto the platter, arranging them to one side of the platter.
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16
On the other side of the platter, in rows, line up the carrots, cucumbers, cilantro, and lime wedges. Serve with the Dipping Sauce.
