Leela Punyaratabandhu
Contributor
Leela Punyaratabandhu is the author ofFlavors of the Southeast Asian Grill: Classic Recipes for Meats and Seafood Cooked over Charcoal,Simple Thai Food: Classic Recipes from the Thai Home Kitchen, andBangkok: Recipes and Stories from the Heart of Thailand.
Leela’s writing has appeared inCNN,Wall Street Journal,Serious Eats,Food52, TASTE, and others. In 2017, she was named one of the100 Greatest Home Cooks of All Timeby Epicurious. In 2018, her book,Bangkok, won the prestigious Art of Eating Prize which is awarded to one single best food book of the year.
She divides her time between Chicago and Bangkok.
Thai Muslim–Style Grilled Chicken
This recipe is inspired by the grilled chicken served at Jeerapan, a 77-year-old restaurant in Bangkok, Thailand. Their version is baked in a tandoor-like oven, but I've adapted it for a grill or oven. The two-stage cooking method is essential: The initial roasting at moderate heat partially cooks the meat while dehydrating the skin, getting it ready to crisp up later on and allowing all the scattered bits of fresh aromatics and dried spices in the marinade to adhere. The final stage of cooking is hot and fast, using saffron-infused coconut oil as a basting liquid. The end result is a juicy, fragrant, and intensely flavorful bird, tinted canary gold—its skin smoky, charred, and crisp. The pineapple-chile dipping sauce lends its sweet tang and a mild kick of heat to round out the meal.
The Dhungar Method Is the Smoky Secret to Incredible Roast Chicken, Rice, and More
Even leftovers get better with a bit of smoky perfume.
Coconut Rice
This coconut rice recipe appears in Leela Punyaratabandhu's cookbook,Bangkok, as part of a meal that includes green papaya salad, sweet shredded beef, and chicken red curry.