Back to 6 servings For the marinade 1 tablespoon whole black peppercorns, coarsely ground, more to taste 1 large bunch fresh cilantro, stems and leaves, finely chopped 3 tablespoons oyster sauce 2 tablespoons soy sauce, tamari for gluten-free 2 tablespoons fish sauce 2 tablespoons vegetable oil 2 pinches cayenne pepper 6 boneless, skinless chicken thighs, about 2 1/2 pounds (1.1 kg) For the dipping sauce 0.67 cup seasoned rice vinegar 1 lime, juiced 4 cloves garlic, crushed 1 tablespoon sambal oelek (chile paste) 1 tablespoon fish sauce 0.25 cup fresh cilantro, finely chopped 2 tablespoons honey, more to taste
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1 Step 1: Coarsely grind the peppercorns in a mortar and pestle, spice mill or electric grinder.2 Step 2: Finely chop the cilantro and combine it with the ground pepper, oyster sauce, soy sauce, fish sauce, vegetable oil and cayenne. Add the chicken thighs and toss until fully coated.3 Step 3: Cover and refrigerate the chicken for 4 to 12 hours.4 Step 4: Whisk together the rice vinegar, lime juice, crushed garlic, sambal, fish sauce, chopped cilantro and honey for the dipping sauce. Chill until needed.5 Step 5: Heat the grill to medium-high and lightly oil the grates. Shake off excess marinade from the chicken and discard the rest.6 Step 6: Grill the thighs with the lid closed for 5 to 6 minutes per side, until they spring back when touched and an instant-read thermometer in the thickest part reads at least 165°F (74°C). Juices should run clear with no pink at the center.7 Step 7: Rest the chicken briefly, then slice and serve with the dipping sauce.getsaucepan.com/r/b276a9d5-0a5a-5b27-8b35-338608744f0c
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