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Sunday Supper & More

Peak performance from grilled poultry

Himalayan chicken heightens the flavor of two meals

Himalayan grilled chicken (Jonathan Levitt for the Boston Glone)
Start with Himalayan grilled chicken
Chicken over rice (Jonathan Levitt for the Boston Glone)
End with Chicken over rice with lime, chilies, and fresh herbs
By Jonathan Levitt
Globe Correspondent / August 11, 2010
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Grilled chicken: It smells good, it looks good, but does it always taste good? Not if it’s dry, parched from the blazing, relentless heat of the grill. To keep the bird moist you need a marinade. In this case, it’s an exotic mop of crushed tomatoes, lime juice, and lots of aromatic spices. Soak chicken legs and thighs — they’re the moist part of the bird — and use the rest of the marinade to baby the meat, basting it during grilling and keeping things steamy. When the chicken is smoky and seared and cooked all the way through, pile it on a platter and serve with a sticky, sweet, and spicy dipping sauce based on rice vinegar, garlic, and crushed red peppers.

The next day, pull the cold chicken off the bones, add a bright dressing of lime juice, Asian fish sauce, vinegar, sugar, chilies, garlic, and shallots, and toss with bean sprouts, crisp Napa cabbage, and plenty of fresh herbs. Serve with steamed rice. Far-away flavors in your own backyard.

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