THAI-STYLE GRILLED CHICKEN
Category: Chicken, Barbecue
Yield: 8 servings
5 tb Thai or Vietnamese fish 3 lb Chickens, quartered, rinsed,
-sauce (nam pla or nuoc mam) -patted dry
1/4 c Light brown sugar 8 Leaves of butter lettuce
1/4 c Canned, unsweetened coconut -(Boston, Bibb, etc)
-milk 2 md Tomatoes, quartered
2 1/2 Tbsfresh lime juice 2 md Cucumbers, sliced 1/4 inch
2 tb Five-spice powder -thick
2 tb Soy sauce 1/2 Red onion, sliced and
1 tb Crushed dried Asian chilis -separated into strips
-(about 8 small) Amerasian Dipping Sauce
1 tb Plus 1 tsp curry powder -(separate recipe)
Servings: 8 Notes: This Asian-influenced dish is from Philipe La Mancusa,
the chef at Embarko in San Francisco. He serves the chicken with fried
plantains, rice and Singha beer from Thailand. The chicken must marinate
for one to two days before grilling.
DIRECTIONS: In a small bowl, mix the fish sauce, brown sugar, coconut milk,
lime juice, five-spice powder, soy sauce, crushed chiles and curry powder.
Set aside for at least 2 hours.
Stir the marinade well. Place the chicken in a glass baking dish and coat
thoroughly with the marinade. Transfer the chicken to 2 large, heavy Ziploc
plastic bags. Pour in any extra marinade. Press out any air and zip the
bags to close. Set aside to marinate at room temperature for 2 hours, then
refrigerate for at least 24 hours or up to 2 days, turning the bags
Light the grill. Cut the chicken wings off at the second joint or fasten
the wing tips to the rib cages with metal skewers. The fire is ready when
you can hold your hand 7 inches above the coals for at least 4 seconds.
Grill the chicken, bony sides down, for 1 1/2 minutes, then turn and grill
for 1 1/2 minutes to seal in the juices. Turn the chicken again and grill
for about 6 minutes, until the surface meat is firm. Turn and grill for 6
minutes longer. If the fire is too hot, the skin will char, so watch
carefully and turn the chicken if necessary. Grill the chicken, turning
occasionally, for 17 to 25 minutes longer. It is done as soon as the meat
is white throughout and the juices run clear when the meat is deeply
Alternatively, preheat the broiler. Broil the chicken for about 35 minutes,
beginning skin-side up and turning every 10 minutes.
Serve the chicken on plates or a platter, garnished with the lettuce,
tomatoes, cucumbers and red onion. Serve each person 1/4 cup of the dipping
sauce in small dishes.
Source: Food & Wine magazine, 07/90
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