• Make-Ahead

Ingredients

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

Directions

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.