Ingredients
- 4 large cloves garlic, peeled
- 1/4 cup finely-chopped cilantro stems or 3 cilantro roots, finely chopped
- 2 teaspoons whole white peppercorns or freshly-ground white pepper
- 2 tablespoons fish sauce
- 3 tablespoons honey
- One whole chicken (about four pounds)
- 2 tablespoons vegetable oil
- 2 cups water
Directions
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In a mortar, pound together the garlic, cilantro, and peppercorns until you get a semi-smooth paste; transfer the paste to a large bowl. Alternatively, process in a food process, scraping down sides as necessary, until a paste is formed and transfer the paste to a large bowl. Add the fish sauce and honey to the marinade paste and stir together until well mixed.
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Place the chicken into the marinade bowl. With your hands, rub the marinade on the chicken thoroughly, both inside and on the skin. Loosely cover with plastic wrap and refrigerate for 30 minutes.
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Meanwhile, adjust oven rack to center position and preheat oven to 375°F.
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Place chicken breast side up in a large baking dish and brush the outside thoroughly with the vegetable oil. Add the water to the pan.
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Bake the chicken for 60 minutes or until the skin is golden brown and a meat thermometer inserted into the thickest part of breast registers at least 150°F and thigh registers 170°F.
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Let the chicken rest for 15 minutes; carve and serve with pan juice.