Receta Thai BBQ Chicken {+ a Cookbook Giveaway}
Last weekend I attended Camp Blogaway, a food blog conference in the beautiful San Bernardino Mountains of southern California. Packed with useful blogging information, the conference featured sessions on search engine optimization, food styling, food photography, Google +, and cookbook publishing. One of the things I loved about Camp Blogaway was that it is a smaller and more intimate conference, giving attendees more of an opportunity to get to know each other.
I’ve only attended two food blog conferences and I have to say one of the highlights of both conferences was meeting other bloggers and sharing ideas and experiences. We have so much in common with our fellow bloggers and it’s comforting to hear others share about the same successes, struggles, and balancing acts that we all experience.
Pictured above are the Camp Blogaway attendees.
One of my new friends from the conference, Katie Chin, is a chef, cookbook author, and fellow food blogger. Her latest cookbook, Everyday Thai Cooking, provides a beginner’ s roadmap to Thai cooking.
She begins the book with basic cooking techniques and tips, followed by information on tools and utensils used for preparing Thai cuisine. The next section of the book contains photographs and information about ingredients used in Thai cooking. Subsequent chapters include basic Thai sauces; appetizers; soups; salads; poultry; beef, pork, and lamp; seafood; noodles and rice; vegetables and tofu; and desserts.
Beautifully photographed recipes include Thai classics, such as as Chicken Coconut Soup, Green Curry with Prawns, Pad Thai, Panaeng Beef, and Lemongrass Chicken.
Today’s post features Katie’s version of Thai BBQ Chicken. The marinade, containing lemongrass, garlic, fish sauce, and chilis, imparts classic Thai flavors into the chicken prior to grilling. The dipping sauce made with rice vinegar, palm sugar, shallots, Sriracha, and fish sauce provides the perfect sweet, savory, and spicy finish to the dish.
Katie has offered to give away a copy of her cookbook to one lucky reader. Leave a comment before 11:59 p.m. on Sunday, June 1 to be eligible for the giveaway. I’ll use a random number generator to pick a winner.
I love this cookbook and if you like Thai food, I think you will too.
Thai BBQ Chicken
Ingredients
For the marinade:
- 8 cloves garlic, minced
- 1 tablespoon freshly ground black pepper
- 3 tablespoons fish sauce
- 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, preferable Thai (deseeded if you prefer less heat), finely sliced
- 2 tablespoons honey
- For the chicken:
- 4 bone-in leg/thigh quarters with skin
- For the dipping sauce:
- 1/2 cup rice or white vinegar
- 1/3 cup palm or brown sugar
- 1 tablepoon finely chopped shallots
- 1 1/2 teaspoons Asian chili sauce, preferably Sriracha
- 1 tablespoon fish sauce
Instructions
For the marinade:
1. 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).
For the 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.
For the chicken:
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 then flip the chicken over. Grill the second side for about 15 minutes. Discard the marinade. When the chicken is cooked through (165 degrees internal temperature), transfer it to a serving platter and serve with dipping sauce.2.2
http://www.southernboydishes.com/2014/05/27/thai-bbq-chicken-a-cookbook-giveaway/
I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.
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