1. In a small bowl, mix the fish sauce, brown sugar, coconut milk, lime juice, five-spice powder, soy sauce, crushed red chiles and curry powder. Set aside for at least 2 hours. 2. Stir the marinade well. Place the chicken in a glass baking dish and coat thoroughly with the marinade. Transfer the chicken to 2 large heavy Ziploc plastic bags. Pour in any extra marinade. Press out any air and zip the bags to close. Set aside to marinate at room temperature for 2 hours, then refrigerate for at least 24 hours or up to 2 days, turning the bags occasionally. 3. Light the grill. The fire is ready when you can hold your hand 7 inches above the coals for at least 4 seconds. Grill the chicken, bony sides down, for 1 1/2 minutes. then turn and grill 1 1/2 minutes to seal in the juices. Turn the chicken again and grill 6 minutes until the surface meat is firm. Turn and grill for 6 minutes longer. If the fire is too hot, the skin will char so watch carefully and turn the chicken if necessary. Grill the chicken, turning occasionally for 17 - 25 minutes longer. It is done as soon as the meat is white throughout and the juices run clear when the meat is deeply pierced. 4. (Alternatively, preheat the broiler. Broil the chicken for about 35 minutes, beginning skin-side up and turning every 10 minutes). 5. Serve the chicken on plates or a platter, garnished with lettuce, tomatoes, cucumber and red onion. Serve each person 1/4 cup of the dipping sauce in small dishes. 6. For the dipping sauce, combine all of the ingredients in a medium bowl and whisk well to dissolve the sugar. Let stand at room temperature for at least 2 hours or overnight. Strain the sauce into a jar and refrigerate for up to 1 week. ---------------------------------------------------------------------------
Nutrition
Ingredients
