Serves: 4
Total Calories: 324

FOR THE CHICKEN AND MARINADE:
1/2 cup water, Tamarind (see recipe under "Ground Meet, Burgers and Sausages"), or 1/4 cup balsamic vinegar
2 tablespoons vegetable oil
2 cloves garlic, minced
1 1/2 teaspoons salt
1/2 teaspoon black pepper, freshly ground
1 chicken (3 1/2 to 4 pounds), quartered, or 4 bone-in chicken breast havles with skin
FOR THE SAUCE:
2 tablespoons vegetable oil
2 shallots, minced
2 cloves garlic, minced
1 to 2 hot chilies, fresh, minced (for a milder sauce, seed the chiles)
1 tablespoon ginger, minced fresh
1/2 teaspoon turmeric, ground
5 macadamia nuts, coarsely chopped
1 apple, large Granny Smith, peeled, cored, and finely chopped
1 cup chicken broth, homemade or canned low-sodium
2 teaspoons asain fish sauce, or soy sauce, or to taste
1 teaspoon lime juice, fresh, or more to taste
salt and freshly ground black pepper, to taste

1. Combine the Tamarind Water, oil, garlic, salt, and pepper in a large nonreactive bowl and whisk to mix. Rinse the chicken pieces under cold running water, then drain and blot dry with paper towels. Add the pieces to the mixture in the bowl and turn to coat. Cover and let marinate, in the refrigerator, for 4 to 12 hours (the longer the better).

2. Preheat the grill, using the two-tiered method.

3. Meanwhile, prepare the sauce. Heat the oil in a medium-size nonreactive saucepan over medium heat. Add the shallots, garlic, chile, and ginger and sauté until lightly browned, about 4 minutes. Stir in the turmeric, macadamia nuts, and apple and sauté until the apple is soft, 3 to 5 minutes. Add the broth, 2 teaspoons fish sauce, and the teaspoon of lime juice and bring to a boil. Boil, uncovered, for 3 minutes, stirring occasionally. Remove from the heat and transfer the mixture to a blender. Process to a smooth purée, then return to the pan and simmer, uncovered, over low heat until thick and richly flavored, 3 to 5 minutes longer. Remove from the heat and taste for seasoning, adding fish sauce, lime juice, and salt and pepper as necessary the sauce should be highly seasoned. Keep warm, covered (see Note).

4. When ready to cook, oil the grill grate. Remove the chicken pieces from the marinade discard the marinade. Arrange the pieces, skin side down, on the grate over the hotter section of the grill and cook for 3 to 5 minutes.

5. Transfer the chicken pieces to serving plates or a platter and spoon the sauce on top, to serve.

Serves 4

Note: The sauce can be prepared up to 48 hours ahead of time. Refrigerate, covered, and reheat before serving.

Nutritional Facts:

Serves: 4
Total Calories: 324
Calories from Fat: 134

More Recipes from the The Barbecue Bible Cookbook:
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Afghan-Style Chicken / Murgh
Afghan-Style Game Hens
Anguillan Barbecue Sauce
Anguillan Roast Chicken
Annatto-Spiced Grilled Turkey
Bademiya's Justly Famous Chile-Coriander Chicken
Bahamian Grilled Chicken
Balinese Grilled Chicken With Apple-Macadamia Chile Sauce
Baxter Road Grilled Chicken
Beer Can Chicken
Brazilian Beer Chicken
Buccaneer Chicken / Poulet Boucane'e
Chicken With Lemon Mustard Sauce / Yassa
Cinnamon Cherry Sauce for Duck
Dimples' Barbecued Chicken
Grilled Chicken With Saffron / Joojeh Kebab
Grilled Duck With Garlic and Ginger
Grilled Game Hens With Moroccan Spices
Grilled Pheasant Legs
Grilled Quail Santorini
Jakarta Chicken Sate / Sate' Ayam
Malaysian Chicken Sates
Motevidean Chicken Breats / Pamplona de Pollo
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Peking Duck
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Scallion Crepes
Schoolyard Chicken Sates
Sea Captain's Chicken Tikka
Spiced Grilled Quail
Sri Lankan Sates
Tandoori Chicken / Tandoori Murgh
Thai Chicken Sates Served in Lettuce Leaves
Turkey Pastrami
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Uzbekistani Quail Grilled in Grape Leaves
Yakitori