There’s nothing new about marinating chicken with herbs and citrus, but the addition of fish sauce takes this tried-and-true technique to something seriously next level. The fish sauce works its way deep into the chicken to impart its funky, salty flavor all the way through. This recipe also shows off the special relationship between fish sauce and sugar (in this case, honey) and how they work together to create caramelization without tipping the scales of flavor into something too sweet. If you’d rather not mess with a whole chicken, feel free to swap in chicken thighs or breasts.
Cook Like a Local
by Chris Shepherd & Kaitlyn Goalen
1. Set the chicken breast-side down on a cutting board. Using kitchen shears or a cleaver, go up from the cavity of the chicken toward the neck, cutting on either side of the backbone to separate it from the ribs (save the backbone for your next batch of chicken stock). Turn the chicken over, place both your hands in the center of the breast plate, and press down hard until you hear the breastbone snap; the chicken should be flattened at this point.
2. Combine the fish sauce, honey, lime juice, garlic, scallions, cilantro, jalapeños, and oil in a blender. Puree to a smooth consistency. Put the chicken in a large resealable plastic bag and pour in the sauce. Refrigerate for at least 4 hours or overnight.
3. Prepare a medium-hot grill with a medium-low zone. If using coals, build the fire off to one side of the grill, giving you direct and indirect heat. Remove the chicken from the marinade, letting any excess drip away. Place the chicken, skin-side down, on the hotter side of the grill and cook for 5 minutes, being careful not to let it burn as the sugars from the honey start to caramelize. Using tongs, flip the chicken and move it to the cooler side; continue to cook until it reaches an internal temperature of 165°F, 35 to 40 minutes (flip it again about halfway through for even cooking). Transfer the chicken to a cutting board and let it rest for 10 minutes.
4. To carve the chicken, cut the wing portions from the breasts, cut the breasts into two pieces each, and separate the drumsticks and thighs. Top with cilantro and serve immediately with lime wedges.
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Reprinted with permission from Cook Like a Local by Chris Shepherd and Kaitlyn Goalen, copyright © 2019. Photographs by Julie Soefer. Published by Clarkson Potter, a division of Penguin Random House, Inc.