Thai Barbecued Chicken with Hot & Sweet Dipping Sauce

By patticakes

Ingredients

• 3 pounds mixed boneless, skinless chicken breasts and thighs, trimmed
• 1/2 cup oyster sauce
• 1/2 cup sweet dark soy sauce
• 6 cloves garlic
• 2 inch piece of fresh ginger
• 1 teaspoon back pepper
• Hot and Sweet Dipping Sauce
• 1/2 cup apple cider vinegar
• 1/2 cup granulated sugar
• 2 cloves garlic, minced
• 1 teaspoon dried red pepper flakes
• 1/4 teaspoon salt

Preparation

Step 1

Place chicken in a zip lock bag
In the bowl of a food processor, combine oyster sauce, soy sauce, garlic, ginger, pepper. Process til smooth, pour over chicken. Refrigerate overnight.
Preheat grill. Cook chicken over hot grill until crisp and blackened on both sides, about 5 min for breasts, 10 min for thighs. Serve with dipping sauce.

For dipping sauce:
Place all ingredients in a small saucepan and bring to a boil. Boil 5 min. Store refrigerated for up to 2 weeks.