Thai Style Grilled Chicken with Tangy Dipping Sauce

Prepare the marinade for the chicken. Use a mortar and pestle to ground Whole Coriander Seeds (1/2 Tbsp) , Black Peppercorns (1/2 Tbsp) , and Garlic (4 cloves) . Then add the herb mix, Coconut Sugar (1 Tbsp) , Salt (1/4 tsp) , Ground Turmeric (1 tsp) , Light Soy Sauce (1 Tbsp) , Oyster Sauce (1 Tbsp) , and Evaporated Milk (1 cup) in a large mixing bowl. Mix until well combined.

Place the Boneless, Skin-On Chicken Thighs (1.5 lb) in the marinade bowl and cover it with plastic wrap. Let it marinate in the fridge for at least 4 hours but preferably overnight (make sure to remove the excess marinade a bit before grilling).

Prepare the dipping sauce. In a small mixing bowl, add Shallots (4) , Fresh Cilantro (1 bunch) , Jasmine Rice (1/2 Tbsp) , Crushed Red Pepper Flakes (1 tsp) , Coconut Sugar (1 Tbsp) , Tamarind Sauce (1/3 cup) , 2 Tbsp of Lime Juice (1) , and Fish Sauce (2 Tbsp) . Mix until well combined.

Once the chicken has marinated, heat the grill pan over high heat. Once hot, lower the heat to medium-high. Brush Vegetable Oil (1 Tbsp) onto the pan. Place the chicken in the pan and cook for about 5-8 minutes on each side.

Slice the grilled chicken and transfer it to a serving platter. Serve with dipping sauce and Glutinous Rice (2 cups) .