2-1/2 pounds skinless boneless chicken thighs (12 each)
6 cloves garlic
1 teaspoon black peppercorns
3 sprigs cilantro, coarsely chopped
1/4 teaspoon salt
Chili Garlic Dip:
4 dried red chilies, or more to taste
2 large garlic cloves
1/4 cup sugar
1/3 cup rice wine vinegar
1 pinch salt
1/4 cup boiling water
Trim the chicken thighs of excess fat and tendons. Place garlic, peppercorns, cilantro leaves and stems, and salt in food processor bowl. Process 20—30 seconds or until the mixture forms a smooth paste. (This can also be done using a mortar and pestle.) Place chicken in shallow nonmetal dish. Spread garlic mixture over chicken. Stand chicken at room temperature 1 hour.
To make Chili Garlic Dip:
Soak chilies in hot water 20 minutes. Drain chilies and chop finely. Place in a mortar with garlic and sugar. Grind to a smooth paste. Place mixture in a small pan. Add vinegar, salt and water. Bring to boil, reduce heat, simmer 2—3 minutes. Cool.
Meanwhile, prepare and heat the barbecue. Barbecue chicken on hot, greased grill or griddle 5 to 10 minutes each side (depending upon thickness), turning once. Serve with Chili Garlic Dip.
Storage:
Chicken can be marinated, in refrigerator, 1 day in advance. Dip can be made 3 days in advance.
Makes 6 servings.
Calories…..298…..Fat…..8 g…..Carbs…..15
g…..Sodium…..278…..Fiber…..1.8 g.
Exchanges…..3-1/2 lean meat…..1 vegetable…..1/2 other carbs.