Thai Barbecued Chicken

1. Place the chicken halves, skin side up, in a shallow roasting pan. Lightly score the chicken to allow the marinade to penetrate. Set aside.
    
2. Combine the coconut milk, curry paste, fish sauce, garlic, cilantro, sugar and pepper in a blender. Blend until smooth.
    
3. Pour the marinade over the chicken halves, then turn them skin side down. Spoon some of the marinade into the cavities. Marinate in the refrigerator for 3 to 12 hours, turning occasionally to coat evenly.
    
4. Build a hot charcoal fire or preheat a gas grill.
    
5. Arrange the chicken halves on the grill and cook for about 30 minutes or until the juices run clear when you pierce the leg joint with a fork, turning and basting the chicken frequently with the marinade.
    
6. Chop into serving pieces on a cutting board. Arrange the chicken pieces on a large serving platter and serve hot, warm, or at room temperature with Sweet and Spicy Dipping Sauce.

Sweet and Spicy Dipping Sauce:

• 1/2 cup distilled white vinegar
• 1 cup sugar or sugar substitute
• 1/2 teaspoon salt
• 1 tablespoon Chinese-style chili-garlic sauce

1. In a small sauce pan, combine the vinegar and 1/2 cup of sugar, reserving the other 1/2 cup.
    
2. Bring to a low boil over medium-high heat, stirring occasionally.
    
3. Lower the heat to medium and stir in reserved sugar.
    
4. Cook for 2 minutes, stirring frequently as the mixture comes to a boil.
    
5. Reduce the heat to low and add salt. Simmer for 5 minutes, stirring occasionally.
    
6. Stir in the chili-garlic sauce and remove from heat.
    
7. Serve at room temperature. Covered and refrigerated, this sauce will keep for 2-3 weeks.