The Best Grilled Chicken (Thai Jerked Chicken)

Soy, fish (fish sauce), tamarind.

Chicken thighs and drumsticks, jasmine rice, rice mix, fried shallots, tamarind dipping sauce, salad dressing.

Salad - Cucumber (2-3), tomatoes (1-2lbs), cilantro.  Garnish - lime and cilantro (optional).  

Thaw in cold water, changing water every 30 min or so, or in the refrigerator overnight, open immediately, refrigerate and use within 48 hours.

Rice - Bring rice, rice mix and 2 cups water to a boil on high, cover, reduce heat to low and cook for 20 min.  Let rest covered for 5-10 min and fluff with a fork.

Chicken - Heat a grill with one side on high and the other on medium.  Add chicken on the hot side skin side down and grill until charred and dark brown, flip and grill for 2-3 min (rotate drumsticks until dark brown on all sides).  Move to medium side of grill, close lid and cook until internal temperature reaches 160F (about 20 min total).  Skin side should be quite dark when done.  Serve with little bowls of tamarind sauce for dipping.

Salad - Peel and de-seed (optional) cucumber.  Cut cucumber and comtatoe into bite size pieces.  Toss with dressing and let set to slightly pickle.  Top with cilantro just before serving.

Add our peanut sauce (sold separately) to add grilled vegtables too.  Serve with watermelon with a squeeze of lime and salt for a full summer feast.