Recipe courtesy of Luke Nguyen
Total:
12 hr 55 min
Prep:
25 min
Inactive:
12 hr
Cook:
30 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Marinade:

Directions

Put the Asian shallots, galangal, lemongrass, lemon leaves, sesame seeds, chile powder, 1 teaspoon salt, 1 teaspoon pepper, fish sauce, and honey in a large mixing bowl and mix together well. Add the chicken, rubbing the marinade over and under its skin. Cover and place in the refrigerator to marinate for 2 hours, or overnight for a better result. 

Heat a barbecue grill or char grill pan to medium-high heat. 

Add the chicken and cook for 15 minutes for each side. Once cooked, place the chicken on a cutting board, skin-side up, and chop the leg and breast into a total of eight pieces with a heavy cleaver. Serve the chicken on a platter with some jasmine rice.

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