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Thursday, September 07, 2006

Thai BBQ Chicken

(Pretend I shared this with you right before Labor Day)
  • 1 cut-up chicken or a like volume of chicken parts
  • 1 tbsp. black peppercorns, ground in a spice mill or more laboriously
  • 1 head garlic, chopped
  • bottom 2/3 of a bunch of cilantro, or just use the whole bunch
  • 7 tbsp. Thai fish sauce
  • 1 tbsp. soy sauce
  • 3 tsp. or less salt
  • 4-8 tbsp. coconut milk
  • 1 tbsp. turmeric
Combine all marinade ingredients in a blender. Cover chicken with marinade and marinate, refrigerated, for at least four hours. Wipe off excess marinade and grill. Serve with Thai sweet chili/garlic sauce.

I like to make this with boneless chicken thighs, which I cut in half before marinating. All other things being equal, you'll get a deeper flavor from the same amount of marination with smaller pieces. Because, topologically speaking, chicken pieces are spheres, and the volume of a sphere increases with the cube of the radius (4/3πr3) but the surface area only increases with the square of the radius (4πr2).

And if you think leaving out the soy sauce would make the slightest difference, you've either done much more or much less cooking than I.


posted at 7:32 PM

1 Comments:

Blogger MWR said...

Now you see why Don't Trust Snakes is not a food blog. Thanks for the good catch--I've modified the directions--and the inspiration!

September 07, 2006 11:33 PM  

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