Vietnamese Grilled Chicken Ga Nuong

10 - 15

chicken bone-in thighs, legs or quarters (butterfly chicken to lay flat and keep bone-in)

1/2 cup {144 g}

oyster sauce

1/2 cup {100 g}

granulated sugar

1/2 tsp {1.3 g}

Chinese Five Spice Powder

1/2 tsp {1.5 g}

ground black pepper

2 TBL {17 g}

minced garlic

1 TBL

minced lemongrass

1 TBL {21 g}

honey

1 TBL {15 g}

Shaohsing cooking wine

1 TBL {16 g}

all-purpose soy sauce

1 TBL {18 g}

fish sauce

INSTRUCTIONS In a medium-size bowl, mix together, oyster sauce, sugar, five spice powder, ground black pepper, garlic powder, lemongrass, honey, cooking wine, soy sauce and fish sauce.

Slather the marinade on the chicken generously. Cover with Saran wrap and marinate in the fridge for at least 30 minutes or overnight for better results.

Line a large baking sheet with foil or parchment paper to reduce clean-up. Place the chicken on a wire rack or a roasting pan on top of the baking sheet. Bake in the middle rack at 400F/204C for 15-25 minutes. Occasionally, bast chicken with the pan drippings. Flip and repeat for an additional 15-25 minutes.

Serve with steamed white or in a sandwich (banh mi ga nuong).

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