Thai Chicken Sticks with Mango-Chile Barbecue Sauce

On our last trip to Thailand, we were repeatedly reminded that the ambient level of heat in that cuisine is extreme. These tasty little sticks, fashioned out of chicken tenderloins, are pretty hot for our tastebuds, but would seem relatively mild to even the least chile-loving Thai. The barbecue sauce is also good with grilled fish or pork.

Serves 4 as an appetizer

The Skewers

1 lb (450g) chicken tenderloins, tendons removed (12-16 pieces)
2 tablespoons red pepper flakes
1 tablespoon good-quality curry powder
1 tablespoon Asian sesame oil
Kosher salt and freshly cracked pepper to taste

The Sauce

½ cup ketchup
½ cup mango juice
Juice of 2 limes (about ¼ cup)
2 tablespoons Southeast Asian fish sauce (or substitute soy sauce)
1-2 tablespoons Southeast Asian chile-garlic paste, to taste
2 tablespoons peeled and mined fresh ginger
2 tablespoons roughly chopped fresh Thai basil (or substitute Italian basil)
1 tablespoon minced fresh garlic

Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium-hot, you’re ready to cook.

Combine the barbecue sauce ingredients in a bowl and mix well. Transfer about half the sauce to a small serving bowl and set aside.

Combine the chicken, red pepper flakes, curry powder, oil, and salt and pepper in a bowl, and toss until evenly coated. Thread the tenderloins onto skewers, put them on the grill directly over the coals, and cook until they are just done (3-4 minutes per side). Brush the chicken with the rest of the sauce during the last 30 seconds of cooking. To check for doneness, cut into one to make sure it is opaque all the way through.

Arrange the chicken sticks on a platter with the small serving bowl of sauce for dipping, and serve immediately.