© Christopher Hirsheimer
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
How to Make It
Step 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.
Step 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.
