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Globe magazine | Thrill of the Grill

Chef Tiffani Faison: Taking the heat

The Sweet Cheeks chef talks about barbecue, business, and what she loves to grill at home.

Q You run Sweet Cheeks, a barbecue restaurant near Fenway Park that opened in November. Do you ever ditch the smoker for the grill?

A All the time. I do this thing we refer to as “yogurt chicken.” [My wife] Kelly is sick of it. I never tire of it. I make a marinade that’s Greek yogurt, honey, jalapenos, cilantro, Madras curry powder, turmeric, scallions, and salt. I put them all in the blender, break down a bird and marinate it for 24 hours, and throw it on the grill. Then I make coconut rice and peas with it. We grill a lot of lettuces, a lot of vegetables. We grill everything. For a go-to side, we grill Asian greens. The more mustardy greens are great — the crispy leaf burns a little on the outside and the stalk becomes really nice.

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