Travel the world’s barbecue trail and you’ll find lots of grilled chicken. What you won’t find outside of North America is a lot of grilled skinless, boneless chicken breasts. The reason is simple: The breast contains less fat and flavor than dark meat. It’s also more expensive and more likely to dry out on the grill. So when I found these chicken breasts, fragrant with curry and lemongrass, sizzling hot off the grill, at the night market in the French-Colonial town of Luang Prabang in northern Laos, I knew I had tasted a rarity—a chicken dish that would play equally well to health-conscious, convenience-loving North America and flavor-addicted Southeast Asia. In Laos, the chicken would be grilled on a split stick over a charcoal-filled clay brazier. Here’s how to do it on a grill with a conventional grate. The lemongrass, curry, and cilantro speak loudly enough for themselves.
to 4 hours for marinating the chicken
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