Gà nướng mật ong (honey-glazed grilled chicken)

Vietnamese street-style grilled chicken in a honey-lemongrass marinade, with a glossy, caramelised skin. Best over charcoal, but also works well in the oven.

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Method

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1. Score the thighs down to the bone in 2-3 places.
2. Mix half the honey with the fish sauce, soy sauce, lemongrass, garlic, shallot, five-spice powder, pepper and oil.
3. Brush the marinade over the chicken, and refrigerate for at least 2 hours. ⏱ Timer: 2 h
4. Heat the oven to 200°C, place the thighs on a rack with a tray underneath.
5. Roast for 30 minutes, then mix the remaining honey with 1 tbsp warm water and brush over the chicken. ⏱ Timer: 30 min
6. Switch to the grill setting and roast a further 8-10 minutes, until the skin is glossy, caramelised and the meat is cooked through. ⏱ Timer: 8 min
7. Serve with rice, lettuce, cucumber and sauce.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Honey burns easily; only brush the final glaze on at the end.
• Over charcoal, about 12-15 minutes per side.

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