Bangkok Barbecued Chicken

by: Breadman

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Have you been to that party? You know the one where the host—let’s call him Innocent Ed—takes a stab at making barbecued chicken. Innocent Ed is a great guy but he is not much of a cook and he sees no use for cookbooks. He figures all guys can grill. It’s part of our genetic code. So Innocent Ed trots off to the market to buy bone-in chicken pieces and some barbecue sauce. Back home, he fires up the coals, taking great delight in the blazing heat. He scatters the raw chicken pieces on the grate and begins a male ritual that has survived countless generations. He flips his food. He figures he is not really grilling unless he is poking the food and turning it over regularly. Trouble is, the chicken is sticking. Every time he picks up a piece, he leaves a little skin behind on the grate. The fat in the skin melts and drips into the grill. With the lid open, the fat begins to flare-up. Innocent Ed has created the ideal environment for burning: lots of heat, lots of fat, and lots of air. Ed notices that the chicken pieces are looking dark, so he tries to cover up the blackened spots with some barbecue sauce. He brushes the sauce on liberally and continues the ritual. Turn, turn, turn. Burn, burn, burn. Eventually the sauce has burned so much that he figures the chicken must be cooked, so he pulls it off the grill and serves it. Guess what? It is still raw at the bone. I’ve seen Innocent Ed in backyards and patios from coast to coast. You have probably seen him, too. Please do us all a favor and ask him to sear bone-in chicken pieces over direct medium heat, waiting patiently for them to release from the grate before trying to turn them. Tell him that once the chicken pieces have a nice golden brown color on all sides, move them over indirect heat, where they will roast evenly. And explain to him that by keeping the lid closed as much as possible, he will prevent flareups, he will speed up the cooking time, and he will capture the smokiness that gives grilled food its unique appeal. In short, Innocent Ed will be Excellent Ed, a true grilling guru and a much better host.