Bangkok Barbecued Chicken

By Grazor

Every night the streets of Bangkok, Thailand, fill with the aromas of boldly seasoned food cooked on outdoor grills by wandering vendors. This chicken recipe is a longtime favorite.

Ingredients

• 4 large garlic cloves
• 1 large shallot, roughly chopped
• 1 one-inch piece of fresh ginger, roughly chopped
• 1 medium jalapeno, roughly chopped
• 1 large handful fresh basil
• 1/2 cup coconut milk
• 2 tablespoons fresh lime juice
• 1 tablespoon brown sugar
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1/2 teaspoon ground cumin
• 1 whole chicken, 4 to 5 pounds, cut into 6 serving pieces

Preparation

Step 1


To prepare the marinade: In a food processor mince the garlic, shallot, ginger, and jalapeno. Add the basil and process until finely chopped. Add the remaining marinade ingredients and process until well combined.



Cut 3 or 4 slashes (about 1/2 inch deep) into the meatier side of the breast and leg-thigh pieces. Rinse all the chicken pieces under cold water and place them in a large plastic resealable bag. Pour the marinade over the chicken pieces. Press out the air and seal the bag tightly. Turn the bag several times to distribute the marinade, place the bag in a bowl, and refrigerate for 4 to 6 hours, or as long as 12 hours, turning the bag occasionally.



Remove the chicken pieces from the marinade and discard the marinade. Grill the chicken pieces, with the meatier sides facing down, over Indirect Medium heat until fully cooked. The breast and wing pieces will take about 30 minutes. The leg-thigh pieces will take about 40 minutes. During the last 10 minutes of grilling time, grill the chicken pieces over Direct Medium heat until well browned all over, turning once. Serve warm.