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Grillin’ and Chillin’ Vietnamese Gilled Chicken

Ingredients

For marinade:

  • 6 cloves of garlic
  • 2 shallots
  • 1/4 cup lemon grass diced or substitute lemon peel if not available, zest of1/2 lemon
  • 2 tablespoons nuoc mam fish sauce
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • juice of 1/2 lemon
  • 1 teaspoon black pepper
  • 1 quarter -sized slice of ginger minced
  • 1/4 cup mild flavor honey
  • 1/3 to 1/2 cup vegetable oil

Approximately 2-3 pounds of chicken- breasts and thighs or drumsticks

  • 1 yellow onion sliced or cut into wedges
  • 1 lemon halved
  • 5-6 sprigs of cilantro optional

Instructions

  • Place marinade ingredients into blender or food processor and process until marinade is emulsified. Garlic, lemongrass and shallots should be finely minced.
  • Place chicken in a ziplock bag or large non-reactive bowl. Pour marinade over chicken
  • Add onion, lemon and cilantro and mix thouroughly.
  • Marinade for up to 2-6 hours or overnight in fridge.
  • Bring to room temperature before grilling.

Wes's Barbecue tips:

  • Gas grill: Preheat grill for 12 minutes, Inside burners on low and outside burners on high.
  • Place chicken pieces in center of grill, skin down.
  • Turn off middle burners either right before or right after placing chicken on grill
  • Cook covered for 12 minutes (temperature will be approximately 400 degrees)
  • Flip chicken and grill for additional 15 minutes. Check for doneness.
  • Remove and let stand for 5 minutes.
  • We like our chicken on the edge, as in just done..nothing worse than dry chicken, so you may find you need to grill a little longer.
  • Enjoy!