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Bruce’s Gai Yang-Roasted/Grilled Chicken




Source of Recipe


Bruce (C. sapidus) at eGullet.org


Recipe Introduction


This is a delicious and incredibly easy recipe. I love grilled chicken, but always have trouble getting it properly done – doing most of the cooking in the oven and finishing it on the grill solves the problems of that. The chicken ends up moist and delicately flavored, with a nice crispy skin from the grilling. I served this with coconut jasmine rice and Bruce’s Stir-Fried Vegetables (in the Vegetable section). Note that the chicken marinates for 2-3 hours.


List of Ingredients




3 lb. chicken pieces
1 t. salt
4 cloves garlic, chopped
1 t. white pepper
1 T. minced cilantro stems and leaves
2 T. whiskey
2 T. coconut milk
1 T. fish sauce
1 t. grated fresh ginger
2 T. soy sauce


Recipe



Mix together everything but the chicken. Poke a few holes in each chicken piece with a paring knife. Place chicken in a large zipper bag and pour the marinade over. Mix well. Place in the refrigerator for 2-3 hours, turning every so often.

Heat the oven to 375 degrees. Place the chicken on a roasting pan and cook until almost done, 45 minutes to an hour – it depends on the size of the pieces. Grill the chicken over charcoal (best) or gas until the skin is crisp and well-browned.

Serves 6.