Spicy Grilled Chicken

Name: Spicy Grilled Chicken
Yield: makes 4 servings
Ingredients: 2 small fresh or dried chiles, preferably Thai; 2 garlic cloves, peeled; One 1-inch piece fresh ginger, peeled and roughly chopped; 1 tablespoon tamarind paste (page 585); 1 tablespoon sugar; 1 cup coconut milk, homemade (page 584) or canned; 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat; Salt and black pepper to taste; Lemon or lime wedges for serving

December 14, 2011

No one does grilled chicken better than in Southeast Asia, where it seems to come straight from heaven. The key ingredients were all exotic and hard to find here just ten years ago, but now you can make this routinely. Once you try it, you probably will. This is wonderful teamed with Sticky Rice (page 508) and Green Papaya Salad (page 174). But it’s fine with any rice dish and vegetable, too, because it is really a star.

Recipe notes

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