I love that Victor’s family has a vacation home in the North Lake Tahoe, Incline Village, NV area for our use year round. There are so many beaches, swimming pools, volleyball courts, playgrounds, and bocce ball courts rec centers, and events at our parks. Its fun for all residents, young to old to cook and celebrate together during the beautiful summer months. Whenever we have a trip planned up I am always planning the food and what I think the guests would like. During the summer month of July we usually spent a couple of weeks up there. And of course barbecuing out on the sundeck with a lake view is one of our favorite things to do.
Last year, while we were driving up to Tahoe I had my hands on the latest Bon Appetit Magazine which featured some really fun Asian style “Street Food” recipes. You can find the recipe for the grilled wings I originally used for the inspiration if you click right here, and with my recipe, you’ll see I completely changed the ingredients, marinade time , and parts of bird used. For starters I did not want to cook only wings, so instead I went and bought one whole chicken plus 2 breasts bone in, sustainably raised, called “smart chicken” brand. I bought the chicken and had it “butterflied” (the spine taken out) at my favorite local gourmet full service butcher and seafood supplier called “Village Meats” in Incline Village. Any chicken butterflied will do. You can buy a whole chicken and then butterfly the chicken yourself by watching an instructional video like this one. I like grilling the chicken this way because it cooks faster and more evenly.
Grilled Turmeric and Lemongrass Chicken (makes 6 servings)
This can be started with the marinade up to a day ahead. I just marinaded for about 6 hours and then basted through out the cooking process.
- 2 cans unsweetened coconut milk (I used light)
- 1/4 cup shallots chopped
- I used 3 Tablespoons “Gourmet Gardens” Lemongrass, but you can also use just 2 tablespoons of fresh lemongrass, bottom third, finely chopped as the original recipe states
- 2 garlic cloves
- 2 inch piece of ginger peeled and chopped
- 4 tablespoons of lime juice
- optional: (2 tablespoons of tamarind juice concentrate: I didn’t use this)
- 2 tablespoons of fish sauce
- 2 tsp kosher salt
- 2 tsp turmeric
- 3 to 5 lbs of chicken (mine was 1 whole butterflied, and then 2 large breasts bone in)
- optional: 2 jalapenos, stemmed
- optional: Grade B maple syrup
Combine the coconut milk, shallots, garlic, lemongrass, ginger, lime juice, tamarind juice, fish sauce,kosher salt, turmeric into a blender. Puree mixture until smooth and marinade forms. Place chicken in a large baking dish and pour marinade over. Turn to make sure all pieces are coated evenly. Cover and marinade overnight, or at least 6 hours.
When ready to cook, remove chicken from the marinade. Let chicken come to room temperature for 15 minutes.
Note: The rest of these cooking instructions came directly from Bon Appetit’s recipe since I was very high altitude and grilling times and directions are different from what I would normally recommend.
Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Oil grill grates to prevent sticking. Grill chicken wings, turning every 5 minutes and basting occasionally with marinade in small bowl, until fat is rendered and skin is nicely charred in spots, 30-35 minutes. (The key here is to turn the wings often so the skin doesn’t burn.)
Continue cooking chicken without basting (so it will get crisp) until wings are cooked through, about 10 minutes longer.
Transfer chicken to a large platter and let it rest for 5 minutes. Squeeze lime wedges over wings. Transfer marinade in saucepan to a small bowl. Serve warm marinade alongside chicken as a dipping sauce
Final notes: This chicken was so yummy right after cooking, but even better the next day after a quick reheat and basting with the “dipping sauce” while on the grill.