Serious Eats: Recipes

Poulet's Gai Yang with Bird Chile Dipping Sauce

[Photograph: France Ruffenach]

As always with our Cook the Book feature, we have five (5) copies of Poulet to give away this week.

This Thai Gai Yang from Poulet trumps pretty much any plain ol' grilled chicken you've had. Do you see all those tasty looking charred bits?

The chicken is rubbed with a paste of cilantro, garlic, fish sauce, pepper, and raw sugar, and the chicken is slashed so that that bright green rub can really get in there. If firing up the grill isn't feasible, you can always get your cast-iron blazing hot and sear the chicken indoors for results that are slightly less smokey but equally delicious.

It's really all about getting that great crispy char, which plays perfectly off the sweet-hot chile-palm sugar dipping sauce.

Why you should make this: This is one of the best grilled chicken recipes we've come across in a while. Why not give it a shot?

Next time we might think about: Firing up the grill even at below freezing temperatures to get that extra layer of smokey flavor.

Adapted from Poulet by Cree LaFavour. Copyright © 2011. Published by Chronicle Books. Available wherever books are sold. All Rights Reserved.

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