2 1/2 pounds skinless boneless chicken thighs (12 each)
6 cloves garlic
1 teaspoon black peppercorns
3 sprigs cilantro — coarsely chopped
1/4 teaspoon salt
Chili Garlic Dip:
4 dried red chilies — or more to taste
2 large garlic cloves
1/4 cup sugar
1/3 cup rice wine vinegar
1 pinch salt
1/4 cup boiling water

Trim the chicken thighs of excess fat and tendons. Place garlic, peppercorns,
cilantro leaves and stems, and salt in food processor bowl. Process 20 to 30
seconds or until the mixture forms a smooth paste. (This can also be done using
a mortar and pestle.) Place chicken in shallow nonmetal dish. Spread garlic
mixture over chicken. Stand chicken at room temperature 1 hour. To make Chili
Garlic Dip: Soak chilies in hot water 20 minutes. Drain chilies and chop finely.
Place in a mortar with garlic and sugar. Grind to a smooth paste. Place mixture
in a small pan. Add vinegar, salt and water. Bring to boil, reduce heat, simmer
23 minutes. Cool. Meanwhile, prepare and heat the barbecue. Barbecue chicken on
hot, greased grill or griddle 5 to 10 minutes each side (depending upon
thickness), turning once. Serve with Chili Garlic Dip. Storage: Chicken can be
marinated, in refrigerator, 1 day in advance. Dip can be made 3 days in advance.
Makes 6 servings.