Split Ck breast and trim. Mix 2 Q water, 1/2 C Salt and 1/2 Sugar to form a brine. Add chicken, cover and refridgerate for 30 minutes. Rinse ck.
Dipping Sauce -
Combine 1/4 c Lime juice, 1/4 C white vinegar, pepper flakes, 3/4 C sugar, fish sauce and 3 cloves garlic. Mix and set aside.
Rub for chicken.
Combine 2/3 C chopped cilantro, 1/4 c chopped garlic, oil, black pepper, coriander, 1/4 C lime juice and ginger. Rub 2 T of mixture into pocket under skin and rub all over top and bottom of ck.
Oil grill and allow to get hot - you will need a portion of the grill to be hot and a portion to be cooler. On the hot grill cook ck on each side for 3 min. starting skin side down. Move chicken to medium heat and allow to cook covered for 10-15 minutes. Allow chicken to rest 10 minutes off grill.
Originally Submitted
8/21/2009
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