Instructions: 1 Trim the chicken thighs of excess fat and tendons.

2 Place garlic, peppercorns, cilantro leaves and stems, and salt in food processor bowl. Process 20-30 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.

3 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 2-3 minutes. Cool.

4 Meanwhile, prepare and heat the barbecue.

5 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.

SALAD IDEA: Serve chicken with a salad of sliced cucumber and shredded carrot and radish marinated in rice wine vinegar, sugar and salt. The sweet-tart flavor of the salad complements the spiciness of the chicken.

Description: "Charbroil on a preheated grill." Cuisine: "Thai"

NOTES : Prep 20 min; marinate 1 hr; cook 20 mins

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