Grilled Chicken Thighs With Sauce Au Chien Recipes

Steps:

• Prepare a charcoal or gas grill, or preheat the broiler. While it is heating, prepare the sauce: in a small bowl, combine the garlic, scallions, chili, salt, allspice and oil. Add 1/2 cup boiling water; stir and set aside.
• Sprinkle the chicken with salt and pepper, and grill or broil, turning 2 or 3 times, until it is cooked through, about 15 minutes. Taste the sauce, and add more chili, salt, pepper or allspice if needed. Stir in the lime juice. Serve the chicken hot or at room temperature, passing the sauce at the table.

Steps:

• To make the scallion sauce: Add the scallions, vegetable oil, vinegar, ginger, soy sauce, sesame oil and garlic to a small bowl and stir to combine. Add 2 tablespoons of the ginger scallion sauce to a large bowl and keep the rest refrigerated until ready to serve the chicken.
• For the chicken thighs: To the bowl with the 2 tablespoons reserved ginger scallion sauce, add the oil, soy sauce, vinegar and sambal oelek. Whisk to combine, then add the chicken thighs. Stir to coat the chicken in the marinade. Let the chicken marinate at room temperature for 30 minutes.
• Preheat a grill pan over medium-high heat. Remove the chicken to a paper towel-lined baking sheet, smooth-side up. Sprinkle the smooth side with 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer the chicken to the heated grill pan, seasoning-side down. Sprinkle the underside with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill for 10 minutes, rotating the chicken once. Flip the chicken and cook until it is 165 degrees F all the way through and has nice grill marks, an additional 7 to 10 minutes. Remove the chicken to a plate.
• Serve the chicken with the remaining ginger scallion sauce.

Steps:

• Start a grill or preheat the broiler. Meanwhile, prepare the sauce: Combine the garlic, scallions, chile, 1/2 teaspoon each of salt and pepper, the allspice, and oil in a small bowl. Add 1/2 cup of boiling water; stir and let sit.
• Sprinkle the chicken with salt and pepper and grill or broil it, turning 2 or 3 times, until it is cooked through, about 15 minutes. Taste the sauce and add more chile, salt, pepper, or allspice if needed. Stir in the lime juice (which must be added at the last moment to retain its freshness). Serve the chicken hot or at room temperature, passing the sauce at the table.
• Serve the sauce with grilled fish or shellfish, especially shrimp; grilled ribs (or in fact grilled pork of any kind); or any grilled poultry.
• Add some chopped capers to the finished sauce to vary the flavor.
• Scotch bonnet pepper, with its fierce heat and distinctive flavor, makes this sauce more authentic. But a small amount of Asian chile paste is fine, as is any other source of heat.
• If you have the patience to mince or grind allspice berries, the sauce will taste brighter; preground allspice will do the trick as long as it is reasonably fresh.

Steps:

• Whisk soy sauce, fish sauce, brown sugar, cilantro, sesame oil, ginger, Sriracha, garlic, lime juice, and lemongrass paste together in a bowl.
• Put chicken thighs in a resealable plastic bag, pour marinade over chicken, and marinate for 2 hours or overnight for an even better flavor.
• Preheat the grill to medium-high heat and oil the grate.
• Remove chicken thighs from marinade, discarding marinade.
• Grill chicken thighs until they are no longer pink in the center and the juices run clear, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from grill and allow to rest for a few minutes before serving.