Thai Grilled Chicken, Citrus and Chiles

Chef Tim Goodell

Thai chicken

Thai chicken



CHICKEN BRINE

1/2 C kosher salt
1/4 C superfine sugar
8 C tepid water
1 t whole peppercorns
1 C orange juice
1/2 C lemon juice
1/4 C lime juice
3” hunk of ginger, diced
1 stalk lemongrass cut into 2” pieces
1 handful of cilantro stems
1 green onions torn in half

CHICKEN MARINADE

2 T Thai fish sauce
2 T Thai thin soy sauce
1/4 t ground black pepper
2 T water
1/4 C cilantro stems

Method: Grind cilantro stems in mortar and pestle, combine all ingredients and mix well.

BASTING LIQUID

3 T fried garlic oil
1/4 C honey (mixed well with 2T hot water)
2 charred Thai chiles (chopped)
2 lb free range chicken

Method: Cut chicken into quarters. Mix ingredients of brine, and brine chicken overnight. Remove chicken from the brine and dry in refrigerator for four hours. Combine marinade ingredients and mix well. Marinate chicken for four hours. Make the basting liquid. Grill chicken and baste every few minutes until chicken is cooked.

Tim

Tim

Chef Tim Goodell’s culinary career began in 1991 while working as an apprentice pastry chef under the famed Gary Danko at the Ritz-Carlton in San Francisco. It was there that he began to develop the concept behind his first venture, a California-French restaurant in Newport Beach called Aubergine that opened in 1994.

Goodell followed up Aubergine’s success with Troquet, a French- Californian restaurant that launched in 1997; Village Bakery in 1998; the Lodge in Costa Mesa; followed by Whist at the Viceroy Hotel in Santa Monica; and Citron at the Viceroy Palm Springs Hotel. He opened Red Pearl Kitchen—a Southeast Asian eatery in Huntington Beach, then two restaurants at the newly remodeled Hollywood Roosevelt Hotel—Dakota, a modern steakhouse, and 25 Degrees, a burger and wine joint. Most recently, Goodell founded Ricard Brasserie and Bia Hoi, a hot spot for Southeast Asian street food, in Snowmass, Colorado.

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