One succulent receipe for chicken lovers, and travelers that visited Vietnam or Thailand:
- Any part of chicken or whole bird,
- 3 tsp of Fish Sauce (Nuoc Mam or Nam Pla)
- 4 cloves of garlic
- 3-4 red/green chilis (asian ones, if you don't like too hot, you can remove the seeds, and keep only the red/green meat).
- 3 tsp scallions
- 2 sticks of chopped Lemon Grass
- 1 tsp sugar
- 1 lime juice
mix all ingredient, and let the chicken marinate at least 1 hour
Set up the Egg indirect, 400°F, dripping pan & grille. Start to cook and turn pieces every 10mn, rubbing them into the brine every time you open the Egg, or use a brush. Cook until internal temp reach your taste.
I made some chicken breast yesterday, and also thighs: cooked them separate with different timings...
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