This is a more serious warning. If you don’t work with hot peppers often, you may not be aware that you do not want to handle the seeds with your bare hands. The sting can be incredibly painful.
- gloves, which you’ll want for de-seeding ot otherwise handling the chili pepper
- brown or palm sugar – 4 tablespoons
- dark sesame oil – 1 tablespoon
- cooking sherry – 2 tablespoons
- fish sauce (nam pla) – 3 tablespoons
- garlic – 8 cloves, minced
- black pepper – 1 tablespoon, freshly ground
- lemongrass – 2 tablespoons, minced
- hot red or green Thai chili – 1, finely sliced; de-seed it if you prefer less heat
- honey – 2 tablespoons
It’s your choice – chicken breasts, thighs or drumsticks, sufficient for the crowd you’re serving. Depending on the quantity of chicken pieces you’ll barbeque, you may want to double the marinade recipe.
Again, it’s up to you; you may wish to also grill orange or yellow peppers and also serve with rice, perhaps with sauteed onions and cilantro.
- Whisk together your marinade ingredients.
- Wash the chicken pieces and place them in a large, sealable plastic bag.
- Pour the marinade over the chicken; refrigerate for at least two hours and as long as overnight.
At the Barbeque
- Heat the grill to medium, and brush it with oil.
- You may want to keep a small spray bottle filled with water to take care of any little flames.
- Place the chicken pieces on the grill skin side down; brush the uncooked side of the chicken pieces with the marinade.
- Grill for approximately 15 minutes, and then turn over the pieces.
- Discard remaining marinade, and grill the second side of the chicken pieces for another 15 minutes.
- If you like grilled peppers, slice and brush them with oil, and grill along with the chicken.