Headnote: Where I grew up on the westside of Los Angeles, there was a small restaurant chain called Thai Dishes. Very good food and one of our favorites dishes was called Chicken on Fire. It literally was delivered to the table on fire. I ran across a recipe in the Los Angles Times food section in 1987 that closely resembled this dish (except for the fire part). I've tweaked it a bit over time, but it pretty closely resembles that dish with curry, turmeric flavors and a sweet sauce glaze.
Makes or Serves: Serves 4. You can easily double the marinade and sauce.
Takes: About 30 minutes to prep the marinade, 4-24 hours to marinade the chicken and about 1.5 hours to roast and char the chicken with the glaze.
Serve with: We generally serve it with homemade fried rice and Asian slaw.
Special tools: No special tools, but I always do this dish on the Weber kettle with the Vortex. The Vortex is a roasting machine.
Ingredients:
Marinade:
2 tsp sweet curry powder
1 tsp turmeric
1 tsp salt
¼ tsp black pepper
½ cup coconut milk (unsweetened)
3 Tbsp cilantro, minced
3 Tbsp garlic, minced
3 Tbsp onion, minced
1 Tbsp sugar
Apricot Glaze:
½ cup apricot jam or preserves (or peach jam or orange marmalade)
¼ cup apricot or peach nectar (look in your fruit juice aisle)
1 tsp Thai or Chinese-style chile sauce (or more if you like it hotter)
¼ cup BBQ sauce (KC style)
1 (3-4 lb.) young chicken, quartered and breasts cut in half, so 10 pieces. I remove the skin from the breast, thighs and legs. Because the chicken is marinated, the skin does not render its fat and you end up with floppy, soggy skin. I also just usually buy thighs. Much easier to manage.
Method:
1. Quarter chicken, place in plastic bag and set aside.
2. Combine all marinade ingredients. Pour marinade into plastic bag with chicken. Massage chicken with marinade to ensure it is well coated. Place in refrigerator for at least 4 hours up to 24 hours (I normally do 24 hours).
3. Roast (indirect cooking) chicken at 375-400 d. for approximately 30 minutes, turn and roast another 25 minutes. Check chicken with insta-read thermometer to ensure doneness.
4. While chicken is roasting, combine apricot glaze ingredients in a sauce pan, heat to simmer and reduce mixture to a thick glaze. Taste and adjust if needed (more chile sauce, more liquid, etc.)
5. When chicken is done, move to another grill or over to direct heat and baste chicken with glaze. Need to turn chicken often to prevent burning. All you want is a little char on the chicken.
6. Remove chicken from grill and pour remaining glaze over chicken and serve.
Makes or Serves: Serves 4. You can easily double the marinade and sauce.
Takes: About 30 minutes to prep the marinade, 4-24 hours to marinade the chicken and about 1.5 hours to roast and char the chicken with the glaze.
Serve with: We generally serve it with homemade fried rice and Asian slaw.
Special tools: No special tools, but I always do this dish on the Weber kettle with the Vortex. The Vortex is a roasting machine.
Ingredients:
Marinade:
2 tsp sweet curry powder
1 tsp turmeric
1 tsp salt
¼ tsp black pepper
½ cup coconut milk (unsweetened)
3 Tbsp cilantro, minced
3 Tbsp garlic, minced
3 Tbsp onion, minced
1 Tbsp sugar
Apricot Glaze:
½ cup apricot jam or preserves (or peach jam or orange marmalade)
¼ cup apricot or peach nectar (look in your fruit juice aisle)
1 tsp Thai or Chinese-style chile sauce (or more if you like it hotter)
¼ cup BBQ sauce (KC style)
1 (3-4 lb.) young chicken, quartered and breasts cut in half, so 10 pieces. I remove the skin from the breast, thighs and legs. Because the chicken is marinated, the skin does not render its fat and you end up with floppy, soggy skin. I also just usually buy thighs. Much easier to manage.
Method:
1. Quarter chicken, place in plastic bag and set aside.
2. Combine all marinade ingredients. Pour marinade into plastic bag with chicken. Massage chicken with marinade to ensure it is well coated. Place in refrigerator for at least 4 hours up to 24 hours (I normally do 24 hours).
3. Roast (indirect cooking) chicken at 375-400 d. for approximately 30 minutes, turn and roast another 25 minutes. Check chicken with insta-read thermometer to ensure doneness.
4. While chicken is roasting, combine apricot glaze ingredients in a sauce pan, heat to simmer and reduce mixture to a thick glaze. Taste and adjust if needed (more chile sauce, more liquid, etc.)
5. When chicken is done, move to another grill or over to direct heat and baste chicken with glaze. Need to turn chicken often to prevent burning. All you want is a little char on the chicken.
6. Remove chicken from grill and pour remaining glaze over chicken and serve.
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