Makes: 4 servings
Prep: 30 mins
Grill: 55 mins
- 1 broiler chicken (about 4 lbs.)
- 1/2 cup sugar
- 1/2 cup fish sauce
- 1/4 cup fresh lime juice (from about 1-1/2 limes)
- 1 fresh thai bird chile, thinly sliced, or 1 tsp. crushed red pepper.
- 4 cloves garlic, smashed and peeled
- 1/4 cup minced peeled fresh ginger (from a 4-inch piece)
- 1 tablespoon soy sauce
- Place the chicken, breast side down, on a cutting board. Using a large, sharp knife or cooking shears, cut all the way down one side of the backbone; open the chicken and cut a slit in the cartilage at the back of the breastbone. Apply pressure to expose the dark bone, but do not remove. Cut along the other side of the backbone; remove. Lay the chicken flat in a glass baking dish.
- In a medium bowl, whisk the sugar and 1/2 cup hot water until the sugar is dissolved. Whisk in the fish sauce, lime juice, chile and half of the garlic. Transfer 1/2 cup of the fish sauce mixture to a small bowl; refrigerate.
- Stir 1/3 cup water, the ginger, soy sauce and remaining garlic into the remaining sauce; pour over the chicken to marinate. Cover and refrigerate for at least 3 hours or up to 10 hours. Remove and let stand at room temperature for 45 minutes before grilling. Remove the reserved sauce from the fridge.
- Meanwhile, preheat a grill to between 400 degrees and 425 degrees ; light one side to high or medium-high; keep the other side unlit. Transfer the chicken to the cool side of the grill, cover and cook, without turning, until the skin is golden-brown and the juices run clear when the thigh is pricked with a sharp knife, about 55 minutes. (To crisp the skin, turn the flame under the chicken to low and turn the bird over for the last 5 minutes of cooking.) Transfer to a cutting board; let stand for 10 minutes. Slice or cut into pieces and serve with the reserved sauce for dipping.
- STOP STICKY SKIN. The trick to preventing it from staying behind on the grate: Don't let the skin hit the heat until the last 5 minutes of grilling.