Excerpted from Burma: Rivers of Flavor
. Copyright © 2012 Naomi Duguid. Published by Random House Canada, an imprint of the Knopf Random Canada Publishing Group, which is a division of Random House of Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.Easy Grilled Chicken
In Burma chicken is most often served as a curry rather than grilled. But traditional Burmese flavorings make a great marinade for grilled chicken, and the result is delectable. Allow an hour for it to marinate.
Serve with Sticky Rice (page 232) or with flatbreads. Put out Tart-Sweet Chile-Garlic Sauce (page 36) or Tamarind Sauce (page 205) with it.
Another option is Kachin Salsa (page 200), especially since you can grill the vegetables for it while you are grilling the chicken. A salad or a stir-fried green vegetable rounds the meal out nicely.
21/2 to 3 pounds chicken breasts and/or legs, chopped into small pieces (see a note on chopped chicken, page 157)
1/2 teaspoon salt
1/4 teaspoon turmeric
1/2 teaspoon red chile powder (page 28)
about 1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons fish sauce
Rinse off the chicken and pat dry; set aside in a bowl.
Combine the salt, turmeric, chile powder, garlic, and ginger in a mortar or a bowl and pound with a pestle or mash with the back of a spoon to blend together. Stir in the fish sauce.
Add the marinade to the chicken pieces and rub it in well with your hands. Set aside to marinate for 30 minutes.
Meanwhile, preheat a charcoal or gas grill to medium heat.
Grill the chicken, turning the pieces frequently to expose all sides to the heat and prevent scorching, until cooked to the bone, about 20 minutes.