Try ending the grilling season with something a little more adventurous, such as this Thai barbecued chicken.
Though summer is the season for grilling, the imminent arrival of September doesn’t mean it's time to banish the grill to the back of your garage.
Dedicated grillmasters have no problem firing up the grill in the dead of winter, but even those who aren’t so bold can still man the flames of an open grill long after Labour Day.
Those who want to treat themselves to something new can try this recipe for “Gai Yaang” (Thai barbecue chicken) courtesy of Katie Chin’s Everyday Thai Cooking (Tuttle).
(Thai Barbecue Chicken)
4 bone-in chicken quarters with skin on
8 garlic cloves, minced
1 tbsp. freshly ground black pepper
3 tbsp. fish sauce (nam pla)
2 tbsp. cooking sherry
1 tbsp. dark sesame oil
4 tbsp. palm or brown sugar
2 tbsp. minced lemongrass
1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), finely sliced
2 tbsp. honey
½ cup rice or white vinegar
1/3 cup palm or brown sugar
1 tbsp. finely chopped shallots
1.5 tsp. Asian chili sauce, preferably Sriracha
1 tbsp. fish sauce (nam pla)
1. 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 two 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 marinade and 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.