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Grilled Chicken with Fish Sauce Glaze

I saw this recipe online and tried it, great flavor. I cooked it indirect at 425 until about 135 IT then finished up raised direct. Served with rice. 


LBGE & SBGE.  Central Texas.  


  • bgebrentbgebrent Posts: 18,406
    Yessir.  Looks delicious.
    Sandy Springs & Dawsonville Ga
  • TheophanTheophan Posts: 2,342
    Sounds and looks great!

    The chicken in the recipe's photo was a lot more charred, with what looked like a lot of black areas, not just  dark brown ones, so I gather with all the sugar this sauce tends to burn.  It looks like you were careful not to overdo the charring.  Having made it and tasted it, do you have any suggestions about where to draw that line for best flavor?
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