Barbecue!...

I dragged the barbecue grill out this evening and threw a batch of gai yang, Thai-style grilled chicken, on it. I've made it several times in the past and never really been satisfied with the results, so I sat down today and came up with a new version. Hit the bullseye this time. Here's the recipe...

GAI YANG

(Thai-style Grilled Chicken)

4 teaspoons black or white peppercorns
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon caraway seeds

1/2 cup cilantro leaves, stems, and/or roots
1/3 cup chopped fresh garlic
2 tablespoons chopped fresh ginger root
2 tablespoons palm sugar or golden brown sugar, tightly packed
2 teaspoons sea salt
1 teaspoon ground turmeric
3 tablespoons whiskey or rice wine
3 tablespoons coconut milk
12 bone-in chicken thighs, trimmed of excess fat and skin

• Toast the peppercorns, coriander, cumin and caraway seeds in a skillet over medium heat until they darken a little and smell toasted. Immediately remove from the pan and grind in a coffee grinder, pepper mill or grain mill.
• Combine the ground spices with the cilantro, garlic, ginger, palm sugar, salt, and turmeric in a food processor and process to a coarse paste. Add the whiskey and coconut milk and process to a smooth paste.
• Place the chicken thighs in a non-reactive bowl or casserole dish and pour the marinade over. Toss to coat the pieces well and refrigerate at least a couple of hours, or overnight.
• Grill as appropriate for your particular barbecue, until done. Let sit for 5-10 minutes before serving. Serve with a Thai-style garlicky sweet-hot chili sauce. We use the one in Nancy McDermott's book, Real Thai.

We served it with rice and some broccoli stir-fried with mushroom soy sauce, sake, and lots of garlic. We've got leftovers for lunch tomorrow!