For the chicken

Step 1

• In a large dish or a Ziplock bag, combine the ingredients for the marinade.

  Add the chicken, and combine to ensure marinade is evenly distributed. Let marinade for at least 30 minutes and up to a day.
  

Step 2

• Heat your grill to a high heat.

  When ready to cook, remove the chicken from the refrigerator and grill for 5-6 minutes on each side or until charred in spots and cooked through (a thermometer inserted into the thickest part of the thigh should register between 175°-185°F (80°-85°C) for the most tender meat.
  

Step 3

• Serve over white rice and garnish with pickled vegetables, scallions, and fresh cilantro.
  

For the pickled vegetables

Step 1

• Combine the water, vinegar, salt, and sugar and combine well (this can be done in a bowl, but I like to use a large glassware with a fitted lid, so that everything stays in one dish).

Step 2

• Add the vegetables, and set in the fridge for at least 12 hours or up to 4 days.