On our last trip to Thailand, we were repeatedly reminded that the ambient level of heat in that cuisine is extreme. These tasty little sticks, fashioned out of chicken tenderloins, are pretty hot for our tastebuds, but would seem relatively mild to even the least chile-loving Thai. The barbecue sauce is also good with grilled fish or pork.
Recipe courtesy of "Grill It!" by Chris Schlesinger and John Willoughby, copyright 2008. Used by permission of DK Publishing. All rights reserved.
| 1 lb (450 g) chicken tenderloins, tendons removed (12-16 pieces) | 1/2 cup mango juice | |
| 2 tablespoons red pepper flakes | juice of 2 limes | |
| 1 tablespoon good-quality curry powder | 2 Tablespoons Southeast Asian chile-garlic paste, to taste | |
| 1 tablespoon Asian sesame oil | 2 Tablespoons peeled and minced fresh ginger | |
| Kosher salt and freshly cracked black pepper to taste | 2 Tablespoons roughly chopped fresh Thai basil (or Italian basil) | |
| For the sauce: | 1 Tablespoon minced fresh garlic | |
| 1/2 cup ketchup |
Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium-hot, you’re ready to cook.
Combine the barbecue sauce ingredients in a bowl and mix well. Transfer about half the sauce to a small serving bowl and set aside.
Combine the chicken, red pepper flakes, curry powder, oil, and salt and pepper in a bowl, and toss until evenly coated. Thread the tenderloins onto skewers, put them on the grill directly over the coals, and cook until they are just done (3–4 minutes per side). Brush the chicken with the rest of the sauce during the last 30 seconds of cooking. To check for doneness, cut into one to make sure it is opaque all the way through.
Arrange the chicken sticks on a platter with the small serving bowl of sauce for dipping, and serve immediately.