Gai Yang Thai-Style Grilled Chicken With Spicy Sweet And Sour Dipping
Sauce

If you don't brine the chicken, it is still wonderful. When I made
this for a large group, I used both the thighs and chicken breasts. No
matter what you maysay, some people want white meat. Got some family
"points" by having both. The dipping sauce is wonderful. You can use it
on plain chicken and it is wonderful. One of the easiest
ways to make an impressive dish. I think our cayenne may be quite hot
so taste it and adjust. Original recipe called
for more, I cut it in half and it was still pretty zippy.

Buy boneless chicken thighs. Other cuts will do but these are cheap and
don't dry out as white meat will. If you use chicken with bones (a
thicker cut) you'll have to do more to get it cooked thru
without burning the outside. Two sides of grill (hot and low, first
sear then finish as lower temp).

Brine
1/2 cup sugar
1/2 cup table salt
2 cups boiling water

Dipping Sauce
1 teaspoon red pepper flakes
3 small garlic cloves, minced or pressed through garlic press (or just
put thru blender - that's what I do)
1/4 cup distilled white vinegar
1/4 cup juice from 2 to 3 limes
option: add zest from limes (I did)
2 tablespoons fish sauce
1/3 cup sugar

Marinade
12 medium garlic cloves, minced or pressed through garlic press
1 piece (about 2 inches) fresh ginger, minced (about 2 tablespoons)
2 tablespoons ground black pepper
2 tablespoons ground coriander
2/3 cup chopped fresh cilantro leaves
1 /4 cup juice from 2 to 3 limes
2 tablespoons olive oil, plus more for grill grate
1 tsp sesame oil

Brine: Add sugar, salt, to boiling water and dissolve. Add 2 cups cold
water. Pour over chicken. Let stand no more than 1 hour, rinse well.
Marinate: Put all ingredients from marinade above into blender, blend.
Pour over chicken. Let sit for an hour. Grill at high heat. Serve with
Dipping sauce

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