1. Cut chicken thighs in half and place in a bowl. 2. Combine the next 9 ingredients (garlic thru oil) and grind to a paste using a mortar and pestle. 3. Combine the paste with the chicken and mix well; refrigerate several hours or overnight. 4. Just before serving, grill chicken until tender, basting frequently with coconut milk. 5. Serve with sweet vinegar sauce. 6. Sweet vinegar sauce: Grind chili and garlic to a paste using a mortar and pestle. 7. Combine vinegar and sugar in a pan, stir over heat, without boiling, until sugar is dissolved. 8. Bring to a boil, simmer, uncovered, without stirring, until syrup just begins to color; remove from heat, cool slightly, stir in chili and garlic paste. ---------------------------------------------------------------------------
Nutrition
Ingredients
