Categories: Chicken
Ingredients
- 2 3/4 lbs. chicken breasts, bone-in, skin-on
- 1 tbsp. plus 1/3 cup seasoned rice vinegar
- 2 tbsp. lime juice
- 1 tbsp. plus 1 tsp fish sauce
- 3 tsp sambal oelek
- 1 tsp. soy sauce
- 1 tbsp. Chinese five-spice powder
- 2 tsp. grated fresh ginger
- 3 large garlic cloves, crushed
Directions
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Score the skin of each chicken breast 2-3 times, cutting through skin but not into meat.
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Whisk together 1 tbsp. vinegar, 1 tbsp. lime juice, 1 tbsp. fish sauce, 2 tsp. sambal, and remaining ingredients in a small bowl. Pour into a large Ziploc bag, add chicken, and turn to coat. Seal bag, squeezing out excess air and chill at least 6 hours or up to 8 hours.
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Preheat an outdoor grill to medium heat. Transfer chicken to a plate lined with paper towels. Pat chicken dry with more paper towels. Discard marinade.
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Whisk together remaining 1/3 cup vinegar, 1 tbsp. lime juice, 1 tsp. fish sauce, and 1 tsp. sambal in a small bowl.
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Lightly oil grate and grill chicken, starting with skin sides down, turning occasionally, until golden brown and no longer pink, 20-24 minutes.
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Drizzle vinegar-lime juice mixture over chicken.