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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Steve Silverman
 | If you don't brine the chicken, it is still wonderful. When I made this for a large group, I used both the thighs and chicken breasts. No matter what you maysay, some people want white meat. Got some family "points" by having both. The dipping sauce is wonderful. You can use it on plain chicken and it is wonderful. One of the easiest ways to make an impressive dish. I think our cayenne may be quite hot so taste it and adjust. Original recipe called for more, I cut it in half and it was still pretty zippy. Buy boneless chicken thighs. Other cuts will do but these are cheap and don't dry out as white meat will. If you use chicken with bones (a thicker cut) you'll have to do more to get it cooked thru without burning the outside. Two sides of grill (hot and low, first sear then finish as lower temperature). |
Brine
½ cup sugar
½ cup table salt
2 cups boiling water
Dipping Sauce
1 teaspoon red pepper flakes
3 small garlic cloves, minced or pressed through garlic press (or just put thru blender - that's what I do)
¼ cup distilled white vinegar
¼ cup juice from 2 to 3 limes
optionally, add zest from limes (I did)
2 tablespoons fish sauce
⅓ cup sugar
Marinade
12 medium garlic cloves, minced or pressed through garlic press
1 piece (about 2 inches) fresh ginger, minced (about 2 tablespoons)
2 tablespoons ground black pepper
2 tablespoons ground coriander
⅔ cup chopped fresh cilantro leaves
¼ cup juice from 2 to 3 limes
2 tablespoons olive oil, plus more for grill grate
1 teaspoon sesame oil
For the brine, add sugar, salt, to boiling water and dissolve. Add 2 cups cold water. Pour over chicken. Let stand no more than 1 hour, rinse well. For the marinade, put all ingredients from marinade above into blender, blend. Pour over chicken. Let sit for an hour. Grill at high heat. Serve with Dipping sauce