GRILLED BANG BANG CHICKEN

Serves: 4-6

For the dressing:

■ 1 cup (250 ml) well-stirred tahini or creamy peanut butter

■ 1 cup (250 ml) low-sodium soy sauce

■ 1/3 cup (80 ml) plain rice vinegar

■ 1/3 cup (80 ml) toasted sesame oil

■ 1/3 cup (80 ml) sugar

■ 1/3 cup (80 ml) red chili oil

■ 2 tsp (10 ml) ground Sichuan peppercorns (optional)

For the chicken:

6 boneless, skin-on chicken thighs (about 1 1/2 lbs/ 680 g total)

1 tsp (5 ml) kosher salt 4 scallions (white and green parts), thinly sliced, for garnish

1. For the dressing: Whisk together the tahini or peanut butter, soy sauce, vinegar, toasted sesame oil, sugar, red chili oil and the ground Sichuan peppercorns, if using, until the sugar has dissolved.

2. For the chicken: Prepare the grill for direct heat; preheat to medium-high

375 F (190 C).

3. Prep the chicken one of two ways: Pound the chicken thighs to 1/3 inch (8 mm) thick and thread each onto two parallel skewers, which helps keep them flat. Or you can cut the chicken into 1-inch (2.5-cm) chunks and evenly thread on the pieces, kebab-style.

4. For either way, leave a few inches empty at the end of each skewer, to serve as a handle. Lightly season the skewered chicken with salt.

5. Place the skewers on the grate; close the lid and cook for 3-5 minutes per side.

6. If they brown too quickly, shift them off direct heat for 30-45 seconds, then back on again. You’re looking for some char and meat that is just cooked through (165 F or 74 C on an instant-read thermometer).

7. Transfer the chicken skewers to a platter. Immediately brush the chicken with a generous amount of the dressing, then top with sliced scallions and serve.

8. Pass the remaining dressing and the chili oil, if using, at the table.

Make ahead: If you’re using bamboo/wooden rather than metal skewers, soak them for at least 30 minutes before you grill. You will have plenty of dressing left over, which can be refrigerated for up to 1 week.