Thai Barbecue Chicken
This recipe features a beautifully light, but tangy marinade.
Vinegar and a touch of sugar provide a "sweet and sour"
background for the chopped chilies and the curry.
This is a wonderful variation from the thick red
sauce very commonly found in backyard barbecues.
This marinade is subtle, complicated, and delicious.
Trim the grassy tops off of the lemon grass, leaving stalks approximately six inches long. Cut off any hard root section that may be remaining. Using the dull side of a large knife, bruise each stalk all over in order to facilitate the release of flavor. Chop the lemon grass in coarse pieces.
Combine the marinade ingredients in a blender or food processor and process until smooth. Pour into a bowl, add the chicken, and turn to coat thoroughly. Cover the bowl and refrigerate for at least four hours, or overnight.
Combine the Sweet and Spicy Sauce ingredients in a small saucepan. Stir the mixture constantly and bring to a boil. Reduce the heat and simmer the sauce for 2 to 3 minutes, or until it is slightly thickened. Remove from heat.
Prepare the grill.
Remove the chicken from the marinade and grill until golden brown on all sides over high heat, starting skin side down. Move the chicken to a medium hot portion of the grill until it is cooked through, about 20 to 30 minutes.
Serve with the Sweet and Spicy Sauce.