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Northern
Thai Honey-Spiced Chicken and Dipping Sauce: for Rose
My
granddaughter, Christina Rose (“Rose”), visited Thailand with most of the
family several years ago. In Chiang Mai, in the north where we have relatives,
she had honey-barbecued chicken that she declared was her favorite dish of the
trip. I sought out recipes to reproduce this variety of barbecue, but none were
to be had. For many years we have made the more typical Thai barbecued chicken,
Gai Yang, but that’s from the northeast, and originated with the Isaan – or Lao
– ethnic group rather than Northern Thai people.
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| Plate: Maria Dondero, Marmalade Pottery, Athens GA |
Based
on what descriptions I could get from those who also tasted Rose’s favorite
chicken, I sketched out a method and a dipping sauce to go with it. While I
can’t vouch for my dish’s authenticity, it tastes Thai and “pretty damn good,” as
we say in the restaurant kitchen. More important, it pleased Rose. I’ve made it
for family gatherings and even included it on the menu of our restaurant’s
Tapas evening when the theme was Thai, where it was well received.
Chicken
thigh, boneless and skinless, is a lot easier to work with than a whole chicken
skinned and disjointed. I think is the best way to make and grill this, and I
developed the recipe for that form of chicken. The meat needs to marinate for
at least a few hours before grilling, and even better is overnight marinating.
Steamed
sticky rice goes with the chicken (as it would with the usual Gai Yang), but
conventional white, unsalted rice, Thai jasmine rice in particular, is fine
also. Offer lettuce and fresh herbs to wrap the chicken pieces in, and
accompany with a dipping sauce (see recipe below).
Here’s
a recipe for fixing three pounds of chicken. This is a crowd or entertainment
dish, after all, not particularly something to make just for a couple.
The
chicken:
3
pounds boneless skinless chicken thigh, tough parts removed and part (not all)
of fat trimmed off
Marinade:
Puree
thoroughly in food processor:
1
small garlic clove
2
lemon grass stalks, using the lower 6 inches, thinly sliced
1
bunch cilantro, stem parts only (use leaves in sauce and other dishes)
4
tablespoons honey
4
tablespoons freshly squeezed lime juice
2
teaspoons soy sauce
2
teaspoons Asian fish sauce
Transfer
to a bowl and add:
2
teaspoons salt
1
1/2 teaspoons ground coriander
1/2
teaspoon black pepper
1/8
teaspoon (or more) cayenne
1
teaspoon cornstarch
6
double lime leaves, well bruised to release flavors
4
tablespoons sunflower or canola oil
Marinate
chicken at least a few hours, or ideally overnight, in zip-lock plastic bag,
turning and squeezing the bag occasionally to season evenly.
Grill
chicken (discard marinade) over charcoal or gas grill or under broiler, turning
frequently, until thoroughly done. Cut into 1/2-inch strips with the grain. Accompany
with rice, lettuce leaves and cilantro (plus optional mint) sprigs to roll the
chicken pieces in, and small bowls of dipping sauce.
Dipping
sauce for Northern Thai grilled chicken:
2
tablespoons sugar
2
tablespoons white vinegar
4
tablespoons water
2
teaspoons Asian fish sauce
Salt
to taste, start with 1/4 teaspoon
Chili-garlic
sauce, or hot pepper sauce, to taste
2
tablespoons minced cilantro leaves
1
bruised clove garlic
Mix
all ingredients well together to dissolve. Taste for salt and hotness and
adjust to taste. Let sit for 20 minutes or more. Remove garlic before serving.
