liamsaunt
DIS Veteran
- Joined
- Oct 12, 2004
- Messages
- 4,797
Janice, here is the recipe. As I think I mentioned, it appeared in the Boston Globe Sunday magazine:
Thai-Style Grilled Chicken
(Gai Yang)
Serves 4
1 cup packed cilantro leaves and slender stems
2 large shallots, peeled and roughly chopped
10 cloves garlic, peeled and roughly chopped
2 tablespoons peeled and chopped fresh ginger
1½ tablespoons ground coriander
2½ teaspoons grated zest and 3 tablespoons juice from 1 lime
2 tablespoons safflower or canola oil, plus more for grill
Salt and pepper
3 pounds bone-in chicken thighs and/or drumsticks, trimmed, rinsed, and dried (I used a whole chicken, cut up)
Puree the cilantro, shallots, garlic, ginger, coriander, lime zest and juice, 2 tablespoons oil, 1½ teaspoons salt, and 1½ tablespoons pepper until smooth, scraping down sides as necessary.
Using your fingers, loosen, but do not detach, the skin on the chicken pieces and then rub some seasoning paste under the skin and all over each piece (use all of the paste). Transfer chicken to a large zipper-lock bag or a bowl, seal or cover, and refrigerate for at least 1 hour or up to 24 hours. (I marinated mine for the full 24 hours)
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on high for 15 minutes. (If using gas, adjust burners to medium-high, or as needed to maintain the grill temperature around 425 degrees.) Using tongs and a wad of paper towel, oil the grill grates. Grill the chicken pieces, skin-side down and covered, without moving them (except in the case of large flare-ups), until browned and grill-marked, about 12 minutes. Turn chicken pieces over, cover, and continue grilling until other side is browned, about 12 minutes longer.
Uncover and continue grilling, flipping as necessary, until chicken is dark brown, skin is crisp, and meat registers 170 to 175 degrees on an instant-read thermometer, about 6 minutes longer. Transfer the chicken to a serving platter, tent loosely with foil, rest for at least 10 minutes, and serve with the dipping sauce (recipe follows).
NOTE: My chicken was flaring up, so after the first 12 minutes I ended up turning the burners off on half of the grill and then cooked the chicken over indirect heat for the remaining time. At the vey end, I moved it back over direct heat for about 5 minutes to finsh crisping the skin.
Here is the dipping sauce recipe, though I did not think it was needed:
1 cup distilled vinegar
½ cup sugar
Salt
1 tablespoon crushed red pepper flakes
6 cloves garlic, peeled and grated, pressed, or minced to a paste
3 tablespoons fresh lime juice
In a medium saucepan over high heat, bring 1 cup of water, the vinegar, sugar, and ¼ teaspoon salt to a boil, swirling pan to dissolve sugar. Add the crushed red pepper flakes and garlic and continue to boil, swirling the pan occasionally, until syrupy and reduced to about ¾ cup, about 15 minutes. Pour the mixture into a small bowl and cool to room temperature. Add the lime juice and stir to mix.
Thai-Style Grilled Chicken
(Gai Yang)
Serves 4
1 cup packed cilantro leaves and slender stems
2 large shallots, peeled and roughly chopped
10 cloves garlic, peeled and roughly chopped
2 tablespoons peeled and chopped fresh ginger
1½ tablespoons ground coriander
2½ teaspoons grated zest and 3 tablespoons juice from 1 lime
2 tablespoons safflower or canola oil, plus more for grill
Salt and pepper
3 pounds bone-in chicken thighs and/or drumsticks, trimmed, rinsed, and dried (I used a whole chicken, cut up)
Puree the cilantro, shallots, garlic, ginger, coriander, lime zest and juice, 2 tablespoons oil, 1½ teaspoons salt, and 1½ tablespoons pepper until smooth, scraping down sides as necessary.
Using your fingers, loosen, but do not detach, the skin on the chicken pieces and then rub some seasoning paste under the skin and all over each piece (use all of the paste). Transfer chicken to a large zipper-lock bag or a bowl, seal or cover, and refrigerate for at least 1 hour or up to 24 hours. (I marinated mine for the full 24 hours)
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on high for 15 minutes. (If using gas, adjust burners to medium-high, or as needed to maintain the grill temperature around 425 degrees.) Using tongs and a wad of paper towel, oil the grill grates. Grill the chicken pieces, skin-side down and covered, without moving them (except in the case of large flare-ups), until browned and grill-marked, about 12 minutes. Turn chicken pieces over, cover, and continue grilling until other side is browned, about 12 minutes longer.
Uncover and continue grilling, flipping as necessary, until chicken is dark brown, skin is crisp, and meat registers 170 to 175 degrees on an instant-read thermometer, about 6 minutes longer. Transfer the chicken to a serving platter, tent loosely with foil, rest for at least 10 minutes, and serve with the dipping sauce (recipe follows).
NOTE: My chicken was flaring up, so after the first 12 minutes I ended up turning the burners off on half of the grill and then cooked the chicken over indirect heat for the remaining time. At the vey end, I moved it back over direct heat for about 5 minutes to finsh crisping the skin.
Here is the dipping sauce recipe, though I did not think it was needed:
1 cup distilled vinegar
½ cup sugar
Salt
1 tablespoon crushed red pepper flakes
6 cloves garlic, peeled and grated, pressed, or minced to a paste
3 tablespoons fresh lime juice
In a medium saucepan over high heat, bring 1 cup of water, the vinegar, sugar, and ¼ teaspoon salt to a boil, swirling pan to dissolve sugar. Add the crushed red pepper flakes and garlic and continue to boil, swirling the pan occasionally, until syrupy and reduced to about ¾ cup, about 15 minutes. Pour the mixture into a small bowl and cool to room temperature. Add the lime juice and stir to mix.
and for the first time in my life I had to answer YES!!! I sure hope it all settles down soon.
This will be a hard year as it is the first year for Doug's Mom. I hope I show him as much compassion and love as he did on my Mom's first Memorial Day. I know it will be hard so we might go there first. We shall see.
. If it is, then I'm glad for you.
And yes it does, but it is our bloob and all is well. 
Also thanks so much for all of the PM's I will respond shortly.
