It’s summer, time to fire up the grill. I’ve been experimenting with variations on grilled chicken lately. I really like how easy it is to stuff seasoning under the skin and create a basting sauce at the same time. Because I rarely have time to get chicken marinating early in the day, this method is a great alternative that still adds lots of flavor. Here’s my latest Asian-inspired combo. It was perfect with Coconut-Lemongrass Rice and Sesame-Roasted Asparagus.
- Chicken Parts, whatever you prefer.
- Limes, 3
- Chili Paste, 3 or 4 tablespoons
- Ginger Root, 1 to 2 inch chunk
- Garlic, 3 or 4 cloves
- Soy Sauce, 1/4 cup
Zest two limes and then juice the carcasses and the remaining lime.
Throw the ginger root, chili paste and garlic into the food processor and whirl it until it’s chopped.
Combine about half the paste with the lime zest and set it aside. This mixture will go under the chicken skin before grilling.
Add the lime juice and soy sauce to the remaining paste and whirl it until it’s pretty smooth. This is the basting sauce.
Lift the skin a little and smear a little of the paste under there.
Grill the chicken over medium to medium high heat, turning every now and then. Baste with the sauce during the last ten or fifteen minutes of cooking. Total time on the grill depends on how big the chicken parts are and how hot the grill is but generally about 45 minutes.
Serve it up hot, garnished with another sliced lime. Sriracha sauce is a great accompaniment. Enjoy!
{ 3 comments… read them below or add one }
This looks delicious! I love chili and lime. Can’t wait to use this sometime this summer on the bbq.
Just picked up some Thai Curry Paste this Weekend! Never used it before, and can’t wait. I like the pairing of Lime with it, and that’s exactly what I had in mind when I picked it up. I also think Orange would work well. . .
Orange does sound good!