Thai chillies, perhaps more commonly referred to as bird's eye, are not for the faint-hearted so use to taste (!) in this quick chicken dish, suitable for a dinner party gathering.
1kg chicken thigh fillets, skin on, well-trimmed
Thai chillies, thinly sliced (available at Asian food shops and some greengrocers)
For the marinade
¼ tsp sugar
½ tsp salt
1½ tsp black pepper
1 tbsp fish sauce
1 tbsp fresh lime juice
2 tbsp vegetable oil
1. Combine all the marinade ingredients and mix well. Immerse chicken in the marinade, cover and refrigerate for two hours.
2. Remove the chicken from the refrigerator 30 minutes before grilling. Preheat the grill to medium. Place the chicken on the grill, skin side down initially. Cook for about 10-12 minutes, turning regularly to stop chicken burning. Remove and rest for five minutes.
3. Place salt, pepper and chillies in little bowls next to each guest. Cut chicken into slices and place on a plate with the lime wedges.
4. Each guest should place some salt and white pepper into their dipping sauce dish (two-parts salt to one-part pepper is a good start). Next, add a squeeze of lime. Finally, use chopsticks to muddle some chilli slices in the mixture to release their oils.
To serve: Dip each bite of chicken into the sauce just before eating.