Grilled Turmeric & Lemongrass Chicken

With summer upon us, I find I spend more time outside than I do inside. It probably has to do with the idealistic climate in which I live. Beautiful mornings with a cool lake breeze, sunny afternoons with temperatures no higher than 80 degrees, and the evening fog that rolls in and cools us back down to our comfort zone. The thick blooded northerners are protesting the "summer heat" , but mid westerners have been flocking to the cold waters of Lake Superior for the instant cooling affect. Outdoor cooking is not only my favorite, but it symbolizes summer time for me. Grilling out on the patio, bonfire on the beach, and camping trips are all opportunities for me to test out new food ideas. I love the flavors that are created when fire meets food. The smokiness. The rustic- homey- earthy flavors. I can't get enough.

This week I thought I'd try a recipe I came across in my newest Bon Appetit magazine. There I found inspiration with an article on Malaysian cooking. The author had learned while in Malaysia, he could transform a marinade into a basting liquid, then reduce it and serve it as a dipping sauce. This method not only utilizes all of the marinade through the different stages of cooking, but it also ensures a depth of flavor with all of the layering going on. The marinade goes together easily in the blender, the chicken marinates overnight, and the next day there is minimal cooking required. The recipe calls for chicken wings, but I substituted chicken thighs. I'm thinking that this might be a great way to go about turkey legs in the future. Or pork. Or fish. Or tofu.

Grilled Turmeric and Lemongrass Chicken:

1 cup canned unsweetened coconut milk
3 shallots, chopped
3 garlic cloves
2 lemongrass stalks, (bottom third only, tough outer layers removed), finely chopped
2 jalapenios
1 1" piece of ginger, peeled and chopped
2 Tbsp fresh lime juice
2 Tbsp tamarind juice concentrate (not paste or pulp) or 1 Tbsp fresh lime juice
1 Tbsp fish sauce
2 tsp kosher salt
1 tsp tumeric

Combine all of the above ingredients in a blender with 1 cup of water, and puree until a smooth marinade forms.

Place 3lbs chicken wings or thighs in a large baking dish. Pour marinade over; turn chicken to coat evenly.  Cover chicken and chill overnight.

Remove chicken from marinade, shaking any excess marinade back into the dish. Transfer chicken to a large platter. Let stand at room temperature for 15 minutes.

Transfer marinade to a large saucepan and bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until marinade thickens, 10-15 minutes. Pour half of marinade into a small bowl; set aside for basting chicken while it grills. Keep remaining marinade in saucepan, cover and keep warm until ready to serve the chicken.

Build a medium fire in a charcoal grill, or heat a gas grill to medium- high heat. Oil grill grates to prevent sticking. Grill chicken, turning every 5 minutes or so and basting occasionally with marinade in samll bowl, until fat is rendered and skin is nicely charred in spots, 30-35 minutes. (The key here is to turn the chicken often so the skin doesn't burn.)

Continue cooking chicken without basting (so it will get crsip) until chicken is cooked through, about 10 minutes longer.

Transfer chicken to a large platter and let it rest for 5 minutes. Squeeze lime wedges over wings. Transfer marinade to a small bowl. Serve warm marinade alongside chicken as a dipping sauce.


P.S. I thought I'd share a pic of our dessert that followed. A handful of Saskatoon berries picked from the back yard, er, forest. Also called June berry, Pigeon berry, or Service berry, these berries are native in North America from Alaska across much of Western Canada. With a sweet nutty flavor the fruits have long been eaten by Canada's aboriginal people, and is a well known ingredient in pemmican. Saskatoon berries are becoming more known as a super fruit for its nutritional value and health benefits. I think they go well with dry bubbly wine! Belly up!!