Chicken with Zucchini
This is my down-home Asian version of barbecued chicken. The traditional American dish has lots of sweetness and, usually, some heat. I've cooled it on the sweetness front here, but amped up the heat with fiery sambal. The result, thanks also to the addition of sauce-marinated zucchini, pleases all. Sweet barbecue sauces are prone to burning, so have a filled spray bottle near the grill to douse any flare-ups. I like to fill the bottle with beer instead of water; why not add flavor when you can?
2 1/4 cups Hoisin-Lime Sauce
1 tablespoon sambal oelek or liquid hot sauce, or to taste
4 bone-in chicken thighs with skin
4 medium whole boneless chicken breasts with skin
1/2 cup white parts of scallions cut 1/8 inch thick, plus 2 tablespoons julienned
Or chopped green parts, for garnish (optional)
2 large zucchini, ends trimmed, halved lengthwise, and flat sides scored lightly
Kosher salt and freshly ground black pepper to taste
- Two hours or up to 24 hours in advance (the longer, the better), combine 2 cups of the Hoisin-Lime Sauce and the sambal oelek in a medium nonreactive bowl. Add the chicken and scallion whites and toss well. Marinate, refrigerated, turning the chicken at least once. Thirty minutes before cooking, add the zucchini, and stir to coat well.
- Prepare an outdoor grill and heat to hot, or preheat a large grill pan or the broiler. Spray the grill with nonstick spray or coat the grill pan with 1 tablespoon of grapeseed or canola oil. Remove the chicken from the marinade and grill or broil it, turning once, until the skin is brown and crispy and the juices run clear when the meat is pierced with a fork, 8 to 12 minutes for the breasts, 12 to 15 minutes for the thighs.
- About 5 minutes after the chicken has begun to cook, add the zucchini and cook, turning once, until brown, about 8 minutes total. Transfer to a cutting board.
- Slice the zucchini and chicken breasts on the diagonal and arrange on a serving platter with the whole thighs. Drizzle with the remaining Hoisin-Lime Sauce, and garnish with the scallion julienne, if using.
WineGrape type: Chardonnay
Characteristics: Bright, tropical fruit, slight butter
Recommendations: Byron Hangtime, Santa Maria Valley, California; Grgich Hillsâ€¨Napa Valley, California; Bouchard Père & Fils, Pouilly-Fuisse, Burgundy, France