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Um... Another "Best Chicken Ever" and a Thai Coleslaw
by
Janis Tester
Calificación: 4.0
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%20Not%20surprisingly,%20the%20local%20grilling%20reflects%20a%20marked%20Thai%20influence%20in%20the%20form%20of%20marinades%20enriched%20with%20coconut%20and%20chilies.%20(Of%20course,%20youll%20also%20taste%20lemongrass,%20shallots,%20and%20fresh%20turmericingredients%20popular%20throughout%20the%20entire%20Malaysian%20peninsula.)%20Theres%20one%20technique%20here%20you%20may%20not%20previously%20have%20seendry-frying%20the%20grated%20coconut%20to%20give%20it%20a%20toasted%20flavor.%20Ive%20made%20the%20process%20optional,%20but%20the%20chicken%20will%20definitely%20be%20richer%20because%20of%20it.%20Heres%20how%20a%20Kelantan%20chef%20working%20in%20Kuala%20Lumpur%20named%20Fandi%20prepares%20it,%20and%20if%20youve%20ever%20found%20grilled%20chicken%20to%20be%20bland%20or%20mono-dimensional,%20this%20one%20will%20light%20up%20your%20mouth%20like%20an%20Independence%20Day%20sky.%3C/p%3E%3Cp%3E1.%20Spatchcock%20the%20chicken,%20following%20the%20instructions%20on%20page%20000.%20Make%202%20deep%20slashes%20to%20the%20bone%20in%20each%20leg%20and%20thigh.%20Fold%20the%20wingtips%20back%20behind%20the%20wings.%20Place%20the%20bird%20in%20a%20non-reactive%20baking%20dish%20just%20large%20enough%20to%20hold%20it.%3C/p%3E%3Cp%3E2.%20Make%20the%20marinade.%20Place%20the%20dried%20shredded%20coconut%20in%20a%20dry%20cast%20iron%20or%20stainless%20steel%20skillet%20(not%20nonstick)%20and%20cook%20it%20over%20medium%20heat%20until%20browned%20and%20fragrant,%20stirring%20with%20a%20wooden%20spoon%20to%20prevent%20scorching.%20Transfer%20the%20coconut%20to%20a%20bowl%20to%20cool.%3C/p%3E%3Cp%3E3.%20Place%20the%20garlic,%20shallots,%20lemongrass,%20ginger,%20chilies,%20coriander,%20cumin,%20turmeric,%20and%20salt%20in%20a%20heavy%20mortar%20and%20pound%20to%20a%20paste%20with%20a%20pestle.%20Pound%20in%20the%20toasted%20coconut%20and%20about%203/4%20cup%20cool%20waterenough%20to%20obtain%20a%20thick%20but%20pourable%20paste.%20Alternatively,%20puree%20the%20marinade%20ingredients%20in%20a%20food%20processor.%20Again,%20add%20water%20as%20needed%20to%20obtain%20a%20thick%20but%20pourable%20paste.%20Spoon%20this%20mixture%20over%20the%20chicken,%20forcing%20it%20into%20the%20slits%20in%20the%20legs,%20turning%20the%20bird%20to%20coat%20well%20on%20both%20sides.%20Marinate%20the%20chicken%20for%201%20to%202%20hours%20in%20the%20refrigerator.%3C/p%3E%3Cp%3E4.%20Set%20up%20your%20grill%20for%20direct%20grilling%20and%20preheat%20to%20medium.%20Brush%20and%20oil%20the%20grill%20grate.%3C/p%3E%3Cp%3E5.%20Drain%20the%20chicken%20and%20arrange%20it%20on%20the%20grill%20grate%20bone%20side%20down.%20Grill%20until%20golden%20brown%20and%20cooked%20though,%2015%20to%2020%20minutes%20per%20side,%20turning%20half%20way%20through.%20Move%20the%20chicken%20as%20needed%20to%20dodge%20any%20flare-ups.%20To%20check%20for%20doneness:%20use%20an%20instant%20read%20meat%20thermometer%20inserted%20into%20the%20thickest%20part%20of%20the%20thigh%20but%20not%20touching%20the%20bone:%20the%20temperature%20should%20be%20about%20170%20degrees.%20Alternatively,%20make%20a%20cut%20in%20the%20chicken%20meat%20where%20the%20thigh%20connects%20to%20the%20body:%20there%20should%20be%20no%20traces%20of%20red%20at%20the%20bone.%3C/p%3E%3Cp%3E6.%20To%20serve,%20transfer%20the%20chicken,%20skin%20side%20up,%20to%20a%20platter.%20Sprinkle%20the%20top%20with%20sesame%20seeds%20and%20diced%20bell%20pepper%20(if%20using).%20Serve%20with%20calamansis%20or%20lime%20wedges%20for%20squeezing%20and%20Malaysian%20Peanut%20Sauce%20if%20desired.%3C/p%3E%3Cp%3ENote:%20you%20can%20also%20indirect%20grill%20the%20chickena%20processes%20which,%20although,%20not%20traditionally%20Malaysia,%20has%20the%20advantage%20of%20eliminating%20all%20risk%20of%20flare-ups.%20Set%20up%20your%20grill%20for%20indirect%20grilling%20and%20preheat%20to%20medium.%20Place%20the%20chicken%20skin%20side%20up%20in%20the%20center%20of%20the%20grate%20over%20the%20drip%20pan.%20Indirect%20grill%20the%20chicken%20until%20browned%20and%20cooked%20through,%2040%20to%2060%20minutes%3C/p%3E%3Cp%3EThai-Style%20Cabbage%20Salad%3C/p%3E%3Cp%3Eby%20Dorothy%20of%20Shockingly%20Delicious%3C/p%3E%3Cp%3E4%20tablespoons%20lemon%20juice%20(I%20used%20Meyer%20lemon%20juice%20because%20I%20had%20it)%3C/p%3E%3Cp%3E1%20tablespoon%20plus%201%20teaspoon%20peanut%20oil%3C/p%3E%3Cp%3E1%20tablespoon%20plus%201%20teaspoon%20brown%20sugar%3C/p%3E%3Cp%3E2%20teaspoons%20Thai%20fish%20sauce%20(see%20note%20below)%3C/p%3E%3Cp%3E1%20green%20cabbage,%20finely%20shredded%3C/p%3E%3Cp%3E5-6%20leaves%20kale%20(I%20used%20Redbor%20magenta%20kale,%20but%20use%20your%20favorite%20variety)%3C/p%3E%3Cp%3E1%20small%20red%20onion,%20sliced%20extremely%20thinly%20(see%20note%20below)%3C/p%3E%3Cp%3E3%20peeled%20and%20grated%20carrots%3C/p%3E%3Cp%3E1/2%20cup%20chopped%20fresh%20mint%20leaves%3C/p%3E%3Cp%3E1/2%20cup%20chopped%20fresh%20cilantro%20leaves%3C/p%3E%3Cp%3EHoney-roasted%20peanuts%3C/p%3E%3Cp%3E1.In%20a%20large%20mixing%20bowl,%20stir%20together%20the%20lemon%20juice,%20oil,%20sugar%20and%20fish%20sauce%20until%20the%20sugar%20is%20dissolved.%20Add%20the%20cabbage,%20kale,%20onion,%20carrot,%20mint%20and%20cilantro%20and%20toss%20well.%20The%20dressing%20will%20coat%20the%20ingredients%20very%20lightly;%20there%20will%20not%20be%20a%20pool%20of%20dressing%20in%20the%20bottom%20of%20the%20bowl.%20Throw%20in%20a%20handful%20or%20two%20of%20peanuts,%20toss%20again,%20and%20serve.%3C/p%3E%3Cp%3E2.Serves%208-10.%3C/p%3E){kind=link}