Make this finger lickin' good recipe
Vietnamese barbecue chicken with lime and pepper dipping sauce
1 large chicken or 2 spatchcocks, butterflied
3 tbs fish sauce
3 tbs canola oil
2 tbs dried chilli flakes
1 coriander root
3 garlic cloves
2-inch piece ginger, peeled
2 heaped tbs brown sugar
2 stalks lemongrass, white portion, grated
LIME AND PEPPER DIPPING SAUCE:
¼ cup lime juice
2 tsp brown sugar
1 tsp freshly cracked black pepper
1 tsp fish sauce
2 stalks lemongrass, green portion
METHOD: In a food processor, blitz together fish sauce, oil, chilli, coriander root, garlic, ginger, sugar and grated lemongrass on high until a chunky marinade is formed.
Pour over butterflied chicken, massage and coat evenly. Place in the fridge to marinate for a minimum of one hour (ideally overnight). Combine lime juice, sugar, pepper and fish sauce in a bowl and mix to combine.
Cut green portions of lemongrass into two-inch lengths and add to dipping sauce. Steep lemongrass and remove before serving.
Heat barbecue griddle on medium-high.
Season chicken skin with salt and cook skin side down until caramelised and charred.
Turn heat to low, close the lid and barbecue until chicken is cooked through.
Cut into portions and serve with dipping sauce on the side.
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