Once the summer party season has ended, men and women may want to try their hands at dishes that might not be tailor-made for large backyard barbecues. Those who want to treat themselves to something new can try the following recipe for "Gai Yaang (Thai BBQ Chicken)" courtesy of Katie Chin's "Everyday Thai Cooking" (Tuttle).
Gai Yaang (Thai BBQ Chicken)
4 bone-in chicken quarters with skin on
8 garlic cloves, minced
1 tablespoon freshly ground black pepper
3 tablespoons fish sauce (nam pla)
2 tablespoons cooking sherry
1 tablespoon dark sesame oil
4 tablespoons palm or brown sugar
2 tablespoons minced lemongrass
1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), finely sliced
2 tablespoons honey
1/2 cup rice or white vinegar
1/3 cup palm or brown sugar
1 tablespoon finely chopped shallots
11/2 teaspoons Asian chili sauce, preferably Sriracha
1 tablespoon fish sauce (nam pla)
1. BBQ marinade: Whisk together the garlic, pepper, fish sauce, sherry, sesame oil, palm sugar, lemongrass, chili, and honey. Place the chicken in a large sealable plastic bag. Pour the marinade over the chicken. Place in the refrigerator for at least 2 hours (up to overnight).
2. Dipping sauce: Bring vinegar, palm sugar, shallots, chili sauce, and fish sauce to a boil in a small sauce pan over high heat, stirring to combine. Reduce heat to medium low and allow to simmer for 10 to 15 minutes. Remove from heat.
3. Heat a grill to medium and brush with oil. Place the chicken on the grill skin side down and grill for about 15 minutes. Brush the uncooked side with the BBQ marinade, then flip the chicken over. Grill the second side for about 15 minutes. Discard the marinade. When the chicken is cooked through, transfer it to a serving platter and serve with the dipping sauce.
Cook's note: Keep a spray bottle filled with water nearby when grilling to prevent flare-ups.