Ingredients
4 tbsp. peppercorn coriander flavor paste (recipe below)
3 tbsp. Thai fish sauce
4 large split chicken breasts, bone-in and skin on, about 3 pounds
Hot and sweet dipping sauce (recipe below)

Directions
Place the peppercorn coriander paste in a large bowl then stir in the fish sauce and blend well. Add the chicken breasts to the marinade and turn to coat. Let stand, covered, in the refrigerator for up to 3 hours.

Prepare gas or charcoal grill. Place the chicken on the grill 4 to 5 inches from the flame, bone side down, and grill until the bottoms are starting to brown, about 6 to 8 minutes. Turn the chicken pieces and continue cooking until golden brown on other sides and juices run clear when the meat is pierced with a fork, another 6 to 8 minutes.

Transfer the chicken to a platter and top each piece with hot and sweet dipping sauce. Makes 4 servings.

Peppercorn Coriander Flavor Paste

Ingredients
4 tbsp. black peppercorns
6 large garlic cloves, peeled
1 tbsp. ground coriander
1/8 tsp. salt
1 tsp. Thai fish sauce

Directions
In a food processor, pulse together peppercorns, garlic, coriander and salt for about 1 minute, to the consistency of paste. Add 1 teaspoon of Thai fish sauce and combine well. Set aside.

Hot and Sweet Dipping Sauce

Ingredients
1/2 cup rice vinegar
1/2 cup sugar
1 large garlic clove, peeled and then mashed with the back of a spoon
1/4 tsp. salt
1 tsp. dried red pepper flakes

Directions
In a small saucepan, bring the rice vinegar to a boil over medium-high heat. Stir in the sugar and continue stirring until the sugar is dissolved completely. Lower the heat to medium-low and simmer for 5 minutes.

Meanwhile, in a separate bowl, combine the mashed garlic with the salt and red pepper flakes.

Remove the vinegar mixture from the heat then stir in the garlic mixture and blend well. Allow to cool to room temperature.