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
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.