1. Place peppercorn-coriander paste in large bowl; stir in fish sauce and blend well. Add chicken to marinade and turn to coat. Let stand, covered, at room temperature for about 1 hour or in the refrigerator for as long as 3 hours.
2. Prepare gas or charcoal grill, or preheat broiler. Place chicken one grill 4-5 inches from flame, bone-side down, and grill until bottom is starting to brown, about 6-8 minutes. Turn chicken pieces and continue cooking until golden brown on other sides and jand a meat thermometer inserted in thicket part of breast registers 170° F., about another 6-8 minutes.
3. Transfer chicken to platter and top each piece with up to one-quarter of the hot and sweet dipping sauce.

Peppercorn-Coriander Flavor Paste:

In food processor, combine 4 tablespoons black peppercorns, 6 large garlic cloves, 1 tablespoon ground coriander and 1/8 teaspoon salt. Pulse about one minute, to consistency of paste. Add 1 teaspoon Thai fish sauce and combine well.

Hot and Sweet Dipping Sauce:

In small saucepan, bring to a boil over medium-high heat 1/2 cup rice vinegar. Stir in 1/2 cup sugar; continue stirring until sugar is completely dissolved. Lower heat to medium-low and simmer 5 minutes. With the back of a spoon, mash 1 large garlic clove. Combine mashed garlic with 1/4 teaspoon salt and 1 teaspoon dried red pepper flakes. Remove vinegar mixture from heat; stir garlic mixture into vinegar sauce and blend well. Cool to room temperature.

Recipe courtesy of the National Chicken Council

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