Thai Grilled Chicken with Spicy, Sweet, & Sour Dipping Sauce

I use my BBQ all year round.  And with this recipe - it's certainly worth a few cold brushes of wind to have a sizzling juicy product of Thai grilled chicken.  You will need some time to brine the chicken - don't skip that part! I served mine with some sticky white rice - but you can substitute for another kind - or even some veggies.

Thai Grilled Chicken with Spicy, Sweet, & Sour Dipping Sauce

Taken from The Complete America’s Test Kitchen 2001-2011.

Makes for two.

Ingredients:

Chicken & Brine:

 ½ cup sugar

½ cup table salt

2 (1 ½ pound) boneless skinless chicken breasts

Sauce:

1/3 cup sugar

¼ cup distilled white vinegar

¼ cup squeezed lime juice (1-2 limes)

2 TBSP fish sauce 

2 medium garlic cloves, minced or pressed through garlic press (about 2 tsp)

1 tsp red pepper flakes

Rub:

 2/3 cup chopped fresh cilantro

12 medium garlic cloves, minced or pressed through garlic press (about ¼ cup)

¼ cup squeezed limejuice

2 TBSP minced or grated fresh ginger

2 TSBP ground black pepper

2 TBSP ground coriander

2 TBSP vegetable (or olive) oil

Directions:

For the Chicken & Brine:

Dissolve the sugar and salt in 2 quarts (8 cups) of cold water in a large bowl.  Submerge the chicken, cover with plastic wrap and refrigerate for 1 HOUR.

Rinse chicken and pat dry with paper towels.

For the Sauce:

Whisk all the ingredients together in a small bowl until the sugar dissolves and set aside.

For the Rub:

Combine all the ingredients in a small bowl. 

Working with one chicken breast at a time, rub the mixture so it coats the entire surface evenly.

Grill chicken on BBQ.

Transfer chicken to platter and let rest for five minutes. Serve with rice and dipping sauce. This has lots of taste - great with a milder rice to calm your taste buds. Spicy - at a medium-mild range for me.