Asian-Style Grilled Chicken

Using Asian fish sauce as a marinade for the chicken creates a salty, savory flavor that is surprisingly complex. This recipe is adapted from Jeffrey Alford and Naomi Duguid's third book, Hot Sour Salty Sweet.

Plus: More Chicken Recipes and Tips

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  • Servings: 4

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  • 1/3 cup Asian fish sauce
  • 2 whole chicken legs, split
  • 4 chicken breast halves on the bone, each cut crosswise into 3 pieces
  • Freshly ground black pepper

How to make this recipe

  1. Put the fish sauce in a large bowl. Add the chicken and toss to coat. Generously season with black pepper and toss again. Let marinate at room temperature for 1 hour or refrigerate for up to 2 hours.

  2. Light a grill. Oil the grate and grill the chicken over a medium-hot fire, turning often, until lightly charred and cooked through, about 15 minutes for the breast pieces and 25 minutes for the legs and thighs. Serve.

Serve With

Steamed rice.

Suggested Pairing

A fruity white will balance the saltiness of the chicken. Opt for a West Coast Chenin Blanc.

Contributed By Photo © Christopher Hirsheimer Published March 2004

474442 recipes/asian-style-grilled-chicken 2013-12-06T23:09:33+00:00 Jeffrey Alford, Naomi Duguid summer|winter|grilling-barbecuing|barbecue-cookout|fathers-day|game-day|asian|4|make-ahead march-2004,naomi duguid,jeffrey alford,asian marinated chicken,bbq chicken,barbecue chicken,grilled chicken recipes,asian-style-grilled-chicken 474442

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