Grilled Chicken

1. 1

   To make the marinade, in a bowl large enough to accommodate the chicken, combine the sugar, salt, pepper, fish sauce, lime juice, and oil and mix well.

2. 2

   Add the chicken pieces and use your fingers to massage the marinade into the flesh, distributing the seasonings as evenly as possible.

3. 3

   When possible, peel back the skin to get some marinade between the flesh and skin.

4. 4

   Marinate at room temperature for 30 minutes, or cover with plastic wrap and refrigerate for 2 hours.

5. 5

   If necessary, remove the chicken from the refrigerator 30 minutes before grilling.

6. 6

   Prepare a medium-hot charcoal fire (you can hold your hand over the rack for only 3 to 4 seconds) or preheat a gas grill to medium (higher heat on a gas grill tends to burn the skin).

7. 7

   Place the chicken, skin side down, on the grill rack and grill, turning regularly to ensure even cooking, for about 12 minutes total, or until browned, a little singed by fire, and opaque throughout.

8. 8

   Transfer to a plate and let rest for about 5 minutes.

9. 9

   Slice the chicken into strips a scant 1/2 inch thick.

10. 10

    Arrange on a plate and serve with the dipping sauce.

No additional tips available.