Serves
Makes 4 servings
Ingredients
- 1 whole chicken, 31⁄2 to 4 pounds
- Marinade:
- 6 cloves garlic, thinly sliced
- 1 large shallot, coarsely chopped
- 2 tablespoons minced lemongrass
- 1 tablespoon peeled and minced fresh ginger
- 1 tablespoon plus 1 teaspoon light brown sugar
- ¼ cup soy sauce
- ¼ cup fish sauce
- 1 teaspoon five-spice powder
- ½ teaspoon freshly ground black pepper
Procedure
Popular at Vietnamese restaurants, this dish is easy to replicate at home. You can use the same marinade on chicken parts, but a whole butterflied chicken is dramatic and less trouble to maneuver on a grill. Because the marinade contains sugar, the chicken skin will char easily if placed directly over the coals or gas flame, so cook the bird over indirect heat the entire time. The exterior will still develop a honey brown gloss thanks to the soy sauce and five-spice powder.
To butterfly the chicken, you need to remove the backbone.
You can do this with poultry shears or a chef's
knife. If using poultry shears, turn the chicken, breast side
down, on a cutting board and cut from the neck to the tail
along both sides of the backbone to release it. If using a
chef's knife, turn the chicken, breast side up, on a cutting
board. Insert the chef's knife into the body cavity and cut
along both sides of the backbone to release it. With the
breast side up, press on the breastbone with the heel of your
hand to flatten the bird. Cut off the wing tips and discard.
To make the marinade, put the garlic, shallot, lemongrass,
ginger, and sugar in a food processor and pulse
until very finely chopped. With the motor running, add the
soy sauce through the feed tube and puree until the paste is
as fine as possible. Transfer to a bowl and whisk in the fish
sauce, five-spice powder, and pepper.
Place the flattened chicken in a large baking dish, pour
the marinade over it, and turn the bird to coat on both
sides. Cover with plastic wrap and refrigerate. Alternatively,
you can put the chicken and its marinade in a 1-gallon
heavy-duty resealable food storage bag and refrigerate.
Marinate for 6 to 8 hours.
Remove the chicken from the refrigerator about 1 hour
before you plan to grill. Prepare a moderate charcoal fire
for indirect grilling or preheat a gas grill to medium
(375°F), leaving one burner unlit for indirect grilling.
Remove the chicken from the marinade, reserving the
marinade. Brush the skin side of the chicken with some
of the marinade. Place the chicken, skin side down, over
indirect heat. Cover the grill and cook until the skin is richly
browned and crisp, 15 to 20 minutes. Brush the flesh side
of the chicken with the remaining marinade, then turn the
chicken, skin side up, cover the grill, and continue grilling
over indirect heat until the juices run clear when a thigh
is pierced, or an instant-read thermometer inserted in the
thickest part of the thigh away from the bone registers
165°F, about 15 minutes longer. Let rest for 10 minutes
before carving into serving pieces.