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Gai Yahng (Thai Grilled Chicken with Sweet Chile Sauce)

From: Saveur
SERVES 4

1 3–4-lb. chicken, cut into 8 pieces
1 cup roughly chopped cilantro leaves and stems
1/3 cup soy sauce
2 tbsp. canola oil
2½ tsp. ground white pepper
15 cloves garlic, peeled (10 whole, 5 finely chopped)
1 cup sugar
½ cup white vinegar
Kosher salt, to taste
1 tbsp. crushed red chile flakes

Place chicken in a 9x13" baking dish. Pulse cilantro, soy sauce, oil, white pepper, and 10 whole garlic cloves in a food processor until smooth; rub ¾ marinade over chicken. Cover with plastic wrap; refrigerate overnight. Reserve remaining marinade.

Bring chopped garlic, sugar, vinegar, salt, and 1 cup water to a boil in a 2-qt. saucepan. Cook, stirring, until sauce is reduced by half, 12–15 minutes. Stir in chile flakes; let sauce cool.

Heat a charcoal grill or set a gas grill to high; bank coals or turn burner off on one side (see "Grilling 101"). Grill chicken on hottest part of grill, turning as needed, and using a brush, baste chicken with reserved marinade, until slightly charred and cooked through, 25–30 minutes, or until an instant-read thermometer inserted into thickest part of thigh reads 165°. If the outside starts to burn before the chicken is fully cooked, move to the cooler side of the grill until done. Serve with chile sauce on the side.