Equipment
Ingredients
sauce
- 9 g garlic, peeled and minced
- 6 scallions, trimmed and minced
- 1 chili pepper, stemmed, seeded and minced
- 2 g salt
- 1 g black pepper, freshly ground
- 1 g allspice, ground
- 15 ml vegetable oil
- 120 ml water, boiling
chicken
- 8 chicken thighs
- 4 g salt
- 2 g black pepper, freshly ground
- 15 ml lime juice
Nutrition (per serving)
Method
Preheat the grill or broiler to medium-high heat, approximately 200°C (400°F).
In a small bowl, combine the minced garlic, scallions, chili pepper, 2g salt, 1g black pepper, allspice, and vegetable oil.
Pour 120ml of boiling water over the aromatic mixture and stir to combine. Set the sauce aside to infuse.
Season the chicken thighs on all sides with salt and black pepper.
Grill the chicken thighs for approximately 15 minutes, turning occasionally, until the internal temperature reaches 74°C (165°F).
Stir the lime juice into the sauce and adjust the salt, pepper, or chili levels to your preference.
Serve the chicken hot or at room temperature with the sauce on the side.
Chef's Notes
- For an authentic kick, use Scotch bonnet peppers in the sauce, but be mindful of their intense heat. Always wear gloves when handling them and remove seeds and membranes for milder heat.
- Don't over-handle the chicken thighs when seasoning and grilling. Allow the grill to do the work to achieve a good char without drying out the meat.
- The 'Sauce au Chien' is designed to infuse its flavors. Letting it sit for at least 15-30 minutes before serving will deepen the aromatic complexity.
- Ensure your grill grates are clean and well-oiled before grilling the chicken to prevent sticking and ensure even charring.
Storage
Refrigerator: 72 hours — Store sauce and chicken separately for best texture.
Freezer: 1 month — Freeze chicken only; prepare sauce fresh.
Reheating: Reheat chicken in an oven at 175°C (350°F) until the internal temperature reaches 74°C (165°F).
