Published September 1, 2008.
Most glazes are too sweet and require too much work. Our goal was bold flavor in a no-hassle glaze.
Glazes can be distractingly sweet and one-dimensional, relying on sugary ingredients for sticking power.
To complement chicken’s mild flavor, we wanted to develop a variety of glazes that were more savory than super sweet. Moreover, because we were cooking outdoors, these glazes shouldn’t require much stovetop cooking.
Our first search was for ingredients thick enough to serve as a base. We thought we could keep the sweetness of fruit preserves in check with a hefty amount of tangy Dijon and whole-grain mustards; we also determined that ketchup (think traditional barbecue sauce) wasn’t overly sweet. Peanut butter and hoisin sauce also have a thick, sticky consistency that clings nicely to grilling chicken, but these ingredients presented more of a challenge. However, once thinned with coconut milk and rice vinegar, respectively, they were transformed into Indonesian- and Asian-inspired glazes.
These glazes aren’t gloppy and thick like sugar-based glazes; only a thin coating clings to the chicken. But adding bold ingredients such as garlic, ginger, herb, and spices makes a little coating go a long way, and passing extra glaze at the table to use as a dipping sauce boosts the flavor of every bite. One important note: To prevent burning, it’s best to wait to apply the glaze until the chicken is nearly cooked.
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