Thai grilled chicken - midsummer thai dinner

6                    Coriander sprigs -- with stems
     1/2   ts           Chinese chili sauce -- or
                         -- chili flakes
   3       tb           soy sauce
   1       tb           Oyster sauce
   2                    garlic cloves -- crushed
     1/2   ts           Sugar
   4       ea           Boneless chicken breasts
                         -- skin on
   1                    Leaf lettuce
                        Coriander
                        Mint springs
   3                    Green onions -- slivered
                        -----TART SWEET DIPPING SAUCE-----
   1       c            Sugar
     1/2   c            Water
     1/2   c            White vinegar
   2       tb           garlic -- chopped
   2       tb           Fish sauce
   1 1/2   ts           Chinese chili sauce
   2       tb           Lime juice
     1/4   c            Carrot -- shredded

  If you don't like coriander, use basil or mint instead. For a spicier
  dish, increase the chili sauce.
  
  In a blender or by hand, combine coriander, chili sauce, soy sauce, oyster
  sauce, garlic and sugar. Spread on chicken and marinate for 4 hours or
  overnight.
  
  Preheat broiler or barbecue. Broil chicken skin side down for 4 minutes.
  Turn and broil 4 minutes longer until skin is crispy and chicken is cooked
  through. Cut chicken in 1/2-inch strips.
  
  Place lettuce leaves on platter and arrange chicken on top. Carnish with
  coriander, mint sprigs and green onions.
  
  To eat in the Thai manner, roll chicken in lettuce leaves along with herbs
  and onions. Dipp into dipping sauce. Alternatively, serve lettuce, chicken
  and garnishes together.
  
  Tart Sweet Dipping Sauce
  Tbis is the traditional Thai dipping sauce used for salad rolls, spring
  rolls and most everything else.
  
  Combine sugar, water and vinegar. Bring to boil and boil for 5 minutes.
  Stir in garlic, fish sauce and chili sauce. Simmer for 2 minutes. Cook and
  add lime juice and shredded carrot.