BBQ Recipes: Ed Tep's Thai Barbecue Chicken
I came across this recipe for Thai Barbeque Chicken over at Ed Tep's food blog Is It Edible?. It's an interesting take on barbecued chicken with some different flavor profiles. Due to its low sugar content it should work really well in the smoker.
Unfortunately Ed doesn't have a grill or a smoker, so he makes his chicken in the oven. I like his method of baking the chicken and then placing it under the broiler to crisp the skin. Now this recipe, unlike many on the Internet that claim to be barbecue, can actually be turned into real BBQ chicken. All it really needs is a little time in the smoke and fire.
I'm going to make the extreme sacrifice and cook this in my Weber Smokey Mountain just for you. Like Ed, I'll be cooking in in-direct heat first and then grilling the skin at the end. Wish me luck, I'll post the results this weekend.
THAI BARBECUE CHICKEN
3 tablespoons soy sauce
3 tablespoons sherry
3 cloves garlic, minced
2 tablespoons fresh cilantro, minced
1 tablespoon sugar
1 teaspoon salt
1 teaspoon white pepper
8 chicken thighs, skin-on
1) In a large ziploc bag, combine all the ingredients except the chicken thighs. Seal and shake until well mixed.
2) Add in the chicken thighs. Seal bag, and shake until chicken is well-coated. Allow chicken to marinate for 15 to 30 minutes.
3) Preheat oven to 350 degrees.
4) In a large foil-lined baking pan, place the chicken skin-side down in a single layer.
5) Bake for 25 minutes. Turn chicken thighs over. Bake for an additional 20 minutes.
6) Flip chicken thighs over again so they are skin-side up.
7) Broil the chicken (out 5 inches from the broiler) for 8-10 minutes or until done.
Makes 4 servings.
And before I go, I just want to give a shout out to our friend Lisa over at The Home Sick Texan. Lisa's in Italy right now, so she probably didn't see this, but yesterday's Liz Smith column mentioned her...
It's nice to see Lisa get some unexpected press. Great job!