Grilled Chicken Thighs with Sauce au Chien
- 1 tablespoon slivered or minced garlic
- 6 scallions, trimmed and minced
- 1 jalapeño, habanero, or Scotch bonnet pepper, stemmed, seeded, and minced, or Asian chili paste or crushed red pepper flakes to taste (start with about ½ teaspoon)
- Salt and freshly ground black pepper
- ½ teaspoon ground allspice, or to taste
- 1 tablespoon peanut, or grape-seed, corn, or other light oil
- 8 chicken thighs (about 2 pounds)
- Juice of 1 lime
Instructions:
It’s great with almost anything grilled.
- Start a charcoal or wood fire, or preheat a gas grill to the maximum, or preheat the broiler. Set the rack about 6 inches from the heat source. Meanwhile, prepare the sauce: Combine the garlic, scallions, chile, ½ teaspoon each of salt and pepper, allspice, and oil in a small bowl. Add ½ cup boiling water; stir and let sit.
- Sprinkle the chicken with salt and pepper and grill or broil it, turning two or three times, until it is cooked through, about 15 minutes. Taste the sauce and add more chile, salt, pepper, or allspice if needed. Stir in the lime juice. Serve the chicken hot or at room temperature, passing the sauce at the table.