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2 tablespoons Epicurean Lemongrass Balsamic Vinegar
1 cup packed chopped cilantro
4 large shallots, coarsely chopped
8 tablespoons vegetable oil

5 tablespoons water
1 1/2 teaspoons sugar
2 teaspoons honey
1/4 teaspoon crushed red pepper
1 tablespoon Epicurean White Balsamic Vinegar
1 tablespoon fish sauce

Combine the ingredients for the Marinade in a shallow dish. Transfer the chicken into the dish and coat well with the Marinade. Cover the dish and marinate overnight. Prepare the Honey Dipping Sauce by combining the water, sugar and honey in a small saucepan and heat it over medium heat. Stir until sugar dissolved. Pour the mixture into a bowl and add the crushed red pepper. Let it cool to room temperature before adding the Epicurean White Balsamic Vinegar and fish sauce. Add salt and freshly ground black pepper to taste. Refrigerate until use. To grill the chicken, scrape the marinade off the chicken breast. Season the chicken with salt and freshly ground black pepper to taste. Grill the chicken with skin side down for about 3-4 minutes, until the skin is lightly burned and crisp. Reduce the heat or move the chicken to another part of the grill with lower heat. Let it cook for another 2 minutes. Turn the chicken over and cook until desire tenderness, about 4-5 minutes.