Marinated Chicken:
1/4 cup chopped cilantro
2 tablespoons fish sauce
1 1/2 teaspoons freshly ground pepper
4 whole chicken legs, skinned
Dipping Sauce:
1/2 teaspoon tamarind concentrate dissolved in 1 teaspoon water
1/4 cup fish sauce
2 tablespoons fresh lime juice
1 small garlic clove, minced
1 fresh Thai chili pepper, seeded and minced
2 teaspoons sugar
1 tablespoon water
1/2 tablespoon vegetable oil
1/2 cup chopped cilantro
Directions:
Marinated Chicken:
In a mortar and pestle, lightly pound the cilantro, fish sauce and pepper together. Coat the chicken with the marinade. Let stand at room temperature for 20 minutes.
Dipping Sauce:
In a bowl, combine the dissolved tamarind with the fish sauce, lime, garlic, chili, sugar and water.
Cooking Chicken:
Light a grill. Rub the chicken with the oil and rub the grill with an oiled paper towel. Grill the chicken over relatively low heat, turning, until charred, 20-30 minutes. Transfer the chicken to a baking sheet and roast in your oven at 400F for 30 minutes, until cooked.
Just before serving, stir the cilantro into the dipping sauce and serve with the chicken.
An additional dipping sauce to serve would be sweet chili dipping sauce.