1/3 cup sugar
1/4 teaspoon red pepper flakes
1/2 cup chopped fresh cilantro
2 tablespoons fish sauce (see note)
1 tablespoon grated fresh ginger
3 garlic cloves, minced
8 boneless, skinless chicken thighs (about 1 1/2 pounds)
1 tablespoon vegetable oil
salt and pepper
1. Heat vinegar, sugar and pepper flakes in a small saucepan over medium-high heat until sugar dissolves, about 1 minute. Off heat, stir in cilantro, fish sauce, ginger and garlic.
2. Rub chicken with oil and season with salt and pepper. Grill over hot fire until cooked through, turning often, about 8 minutes. Transfer to a platter and brush with 1/4 cup sauce. Tent with foil and let rest 5 minutes. Serve with white rice, passing remaining sauce at table.
* Recipe from Cook's Country. My notes: I usually double this recipe. any unused sauce can be kept in the refrigerator for at least a week. It's great used as a salad dressing too!
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