it certainly does!
Just roasted some Thai chilis, 150K Scoville units but I took half the seeds out. Onion and garlic too.
Reduced some tamarind, fish sauce and coconut milk, let it cool, put it all in blender with some pickled ginger and half stick of butter. It's more of an awesome Pad Thai sauce than anything else. In the fridge now, I'll cut slivers tomorrow and work the butter sauce under the breast skin and then rub it all over as well.
Other chicken I'm partial to doing plain jane salt & pepper like I do with briskets, and crock pot Boston butts. Then you can do anything with the meat.
