I did a thing with some chicken

Vietnamese style chicken thigh:

2lbs chicken thigh (I deboned skin on thigh)

1/4 cup good soy sauce (added a splash of “Japanese Crack” to regular soy) 
1/4 cup fish sauce (I used the “Japanese Crack” version but you can use any good quality sauce) 
1/4 cup Palm Sugar or dark brown sugar (I used dark brown-adding a little really hot water to the sugar before adding to marinade helps it dissolve)
2 Tbsp packed cilantro
5 cloves minced garlic
Juice and zest of 1lime 
1Tbsp minced ginger 
2 tsp sambal olek or garlic chile oil
Tbsp neutral oil 

marinate yard bird for 30 minutes to 4 hours (lot of acid in this marinade so don’t go too much longer than 4 hours) 

grill indirect at 425 skin side up until 165 internal. You can flip and grill to finish if you want a darker crispier skin. There is a lot of sugar in the marinade so watch it closely or it will burn quickly. I didn’t do that this time but might try that next time (and there will be a next time). 

We served over rice vermicelli with crushed peanut, cucumber, and matchstick carrots. We brought the marinade to a quick boil and then used it as a finishing sauce over the chicken and noodles. Incredible flavor and really easy.