Grilled Cilantro Chicken with Thai Hot Sauce

Chef Mohan Ismail, of RockSugar Pan Asian Kitchen, uses this recipe in his Asian grilling classes.
www.wsj.com, May 14, 2010

Servings: 4
Advance preparation time: 4 to 24 hours for marinating

INGREDIENTS:
1 head garlic cloves, peeled
1 bunch cilantro stems, leaves removed
4 tablespoons low-sodium soy sauce
4 tablespoons water
1 teaspoon kosher salt
½ cup sugar
1 teaspoon freshly ground black pepper
4 chicken breasts, butterflied or thighs with skin on, could also use chicken wings
½ cup canola oil

1. Add the garlic to the bowl of a food processor and pulse until finely minced. Add cilantro stems, soy sauce, water and salt and purée until semi-smooth. Pour marinade into a large plastic freezer bag and add the sugar and the pepper, then mix. Add chicken breasts, press out air and seal. Refrigerate for 4 to 24 hours.

2. Prepare a gas or charcoal grill. Brush the chicken with oil. Over high heat, grill each breast 3 to 5 minutes per side, basting frequently with the oil and the marinade. When cooked through, remove from grill. Serve with hot sauce.

Thai Hot Sauce
2 red jalapeno peppers (if unavailable, substitute 1/2 a very red bell pepper and 1 tsp cayenne pepper)
2 green jalapeno peppers, roughly chopped
1 green Serrano chile, roughly chopped
½ head of garlic, cloves separated and peeled
4 Tbls lime juice (2 limes)
4 Tbls orange juice (1 orange)
3 Tbls sugar
2 Tbls fish sauce

Place peppers and garlic into the bowl of a food processor and pulse until finely chopped. Add juices, sugar and fish sauce and pulse until smooth.