Thai BBQ Chicken
It seems like summer is just around the corner…and with it, long sunny days and warm starry nights. It’s almost time to dust off our BBQs and reconnect with the most American of all cooking traditions.
While you’re donning your apron and taking up the tongs, however, why not try incorporating other cuisines into your repertoire? After all, if America were a serving platter, it would hold every flavor imaginable.
For this BBQ chicken, I used typical southeastern Asian ingredients to create a Thai-American fusion dish: garlic, coriander, lime juice, honey, rice wine vinegar, turmeric, fish sauce, and a hint of red curry paste. Marinating the chicken in this mixture overnight gave it both tenderness and intriguing flavor. The “coleslaw” consisted of carrots, shredded Napa cabbage, and green onions, completed by a simple dressing of rice wine vinegar, soy sauce, flaxseed oil (for tossing), and sesame oil (for finishing).
There’s no limit to your BBQing possibilities! For Caribbean, Ethiopian or Indian inspirations, see A World of Flavor–all you need to do is add enough liquid to the spices to allow your chosen meat to marinate. (The jerk seasoning already contains enough to do the job.) The recipe for curry can easily be converted to chicken tandoori by simply adding Greek yogurt, minced onion, and lemon juice; for the berbere, add minced garlic, minced onions, and some red wine vinegar cut with water.
Happy grilling!
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