Primary Ingredients
½ cup of coconut vinegar
2 tablespoons fresh lime juice
2 tablespoons soy sauce
¼ cup Asian sh sauce
1 cup water
8 cloves garlic
1 tablespoon sugar
1 teaspoon crushed red pepper
1 teaspoon black peppercorns, crushed
2 star anise, whole
4 bay leaves, whole
1-4 pound chicken, cut into 8 pieces
½-1 tablespoon kosher salt, depending on salt preference
Vegetable oil
Primary Technique
- Combine all ingredients except chicken and salt into a sturdy Ziploc one-gallon bag. Combine well, add chicken. Place the bag into a large bowl and let marinate overnight in the refrigerator.
- One hour prior to cooking, remove the marinating chicken from the refrigerator. Pat the chicken dry with paper towels and season with salt.
- Light a charcoal grill and wait until coals are moderate in heat. Brush chicken lightly with vegetable oil. Place on grill, watch for are ups, and turn occasionally until lightly charred. Cook until fully cooked through and no blood is left in the joints, about 30-40 minutes on a covered grill.
