15 Minutes Hands-On Time

1. Marinate the chicken – In a blender or food processor, combine the garlic, the chopped shallots, the ginger, coconut milk, 3 tablespoons of the vinegar, the fish sauce, soy sauce, and 1 tablespoon of the sugar and process until smooth. Place the chicken in a nonreactive bowl, add the marinade, stir to coat evenly, and cover with plastic wrap. Let sit for at least 15 minutes at room temperature, or for up to overnight in the refrigerator. (For the best flavor, marinate the chicken for at least 4 hours in the refrigerator.)

2. Make the cucumber salad – In a bowl, whisk together the remaining vinegar, the remaining sugar, 1 teaspoon salt, and 4 tablespoons of the oil. Add the cucumber and the sliced shallots, toss to mix, cover and refrigerate until serving. (The salad can be made a day in advance and stored in an airtight container in the refrigerator.)

3. Grill the chicken – Prepare a gas or charcoal grill for direct grilling over medium heat and lightly oil the grill rack with the remaining 1 tablespoon oil. Remove the chicken from the marinade, shaking off the excess, and discard the marinade. Place the chicken, skin side up, on the grill rack and grill until browned, 7 to 8 minutes. Using tongs, turn and grill on the skin side until browned, 5 to 7 minutes longer. Move the chicken away from the direct heat, cover the grill, and continue to cook until opaque or an instant read thermometer inserted into the thickest part away from the bone registers 160ºF (71ºC), 7 to 10 minutes. Serve the chicken with cucumber salad.