The simple marinade and cooking method here creats chicken that's slightly dry on the outside, perfectly cooked on the inside & ready for the dipping sauce.
We used a charcoal barbecue with a vented lid (made by PK Grill in Arkansas), which allows us to adjust the temperature. We barbecued with lid closed at a medium/low temperature for about 30 minutes, before transferring to the oven. Our method is slightly different than what is suggested in Food & Wine Magazine, where this appeared. They recommend barbecuing the chicken at high heat for 12 minutes only, before transferring to an oven.
For 4 Person(s)
In a mortar and pestle, lightly pound the cilantro, fish sauce and pepper together. Coat the chicken with the marinade. Let stand at room temperature for 20 minutes.
In a bowl, combine the dissolved tamarind with the fish sauce, lime, garlic, chile, sugar and water.
Light a grill. Rub the chicken with the oil and rub the grill with an oiled paper towel. Grill the chicken over relatively low heat, turning, until charred, 20-30 minutes. Transfer the chicken to a baking sheet and roast in your oven at 400F for 30 minutes, until cooked.
Just before serving, stir the cilantro into the dipping sauce and serve with the chicken.