Thai Barbecued Chicken

Marinade:
2 Tbs. peanut oil
1 hot green chili, seeded and minced,
3 Tbs. sugar
Juice of 2 limes
4 garlic cloves, minced
3 Tbs. fish sauce
1 Tbs. rice wine vinegar

4 boned, unskinned chicken breast halves

Dipping Sauce:
2 Tbs. minced fresh cilantro
1 Tbs. sugar
1 Tbs. fresh lime juice
1/4 cup fish sauce
2 Tbs. water
Minced hot green chili to taste

Fresh cilantro sprigs

Prep time: 1 hour 30 minutes
Yield: 4 servings

Light a charcoal fire in a grill. Place the chicken breasts in a shallow nonaluminum container. In a small bowl, combine all the ingredients for the marinade and pour over the chicken. Let sit at room temperature for 45 minutes, or until the coals are ready, turning the chicken once or twice.

While the coals are hot, cook the chicken for 4 minutes on each side, basting with the marinade before turning. Baste and turn the chicken, baste again, cover the grill, partially close the vents, and cook for 4 minutes. Baste, turn, baste, cover the grill again, and cook another 4 minutes (for a total cooking time of 16 minutes), or until the flesh is opaque throughout.

Transfer the chicken from the grill to a plate, loosely cover with aluminum foil, and let sit for 10 minutes. Meanwhile, combine all the ingredients for the dipping sauce in a small bowl. Accompany each serving of chicken with a small bowl of dipping sauce and garnish with cilantro sprigs.

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