2 pounds boneless/skinless chicken thighs
5 teaspoons garlic paste
2 tablespoons brown sugar
1 1/2 tablespoons fish sauce
1 1/2 tablespoons light soy sauce
2 teaspoons ground turmeric
2 teaspoons ground coriander
1/4 teaspoon ground white pepper
Garnish with fresh cilantro sprigs
Add all ingredients in a covered container and refrigerate the chicken mixture at least 4 hours or overnight. Toss the chicken on a medium-hot barbecue grill or grill pan and discard the marinade. Be watchful of the chicken, turning occasionally, being careful not to burn. Cook until the juices run clear or the internal temperature of the chicken reaches 170 degrees.
Makes 8 servings.