Thai Chicken Sticks with Mango-Chile Barbecue Sauce
These tasty chicken tenderloin sticks are tasty, and the barbecue sauce is also good with grilled fish or pork.
Serves: Serves 4 as an appetizer
- 1lb (450g) chicken tenderloins, tendons removed (12-16 pieces)
- 2 tablespoons red pepper flakes
- 1 tablespoon good-quality curry powder
- 1 tablespoon Asian sesame oil
- Kosher salt and freshly cracked black pepper to taste
- 1/2 cup ketchup
- 1/2 cup mango juice
- Juice of 2 limes (about 1/4 cup)
- 2 tablespoons Southeast Asian fish sauce (or substitute soy sauce)
- 1-2 tablespoons Southeast Asian chile-garlic paste, to taste
- 2 tablespoons peeled and minced fresh ginger
- 2 tablespoons roughly chopped fresh Thai basil (or substitute Italian basil)
- 1 tablespoon minced fresh garlic
- Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium-hot (see Gauging the temperature), 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.
Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
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