Hilltribe Grilled Chicken

This flavorful chicken from Yia Vang is butterflied to ensure even cooking and is infused with garlic, ginger, lemongrass, shallots, and fish sauce.

By Chef Yia Vang | Experience Life

Makes 4 servings
Prep Time 20 minutes, plus an overnight rest
Cook Time 45 minutes to 1 hour

Ingredients

5 cloves garlic, chopped
1 2-in. piece ginger, chopped
2 stalks lemongrass, chopped
1 large shallot, chopped
3 tbs. fish sauce
⅓ cup avocado oil, plus more for the grill
1 whole organic chicken, about 4 to 5 lb.
2 tsp. sea salt

Directions

The night before:

STEP 1

Make a wet rub: Place the garlic, ginger, lemongrass, shallot, fish sauce, and oil in a high-speed blender and blend until smooth.

STEP 2

Use sharp kitchen shears to cut along both sides of the chicken’s backbone, then remove the backbone and reserve for stock. Spread the legs apart and flip the chicken so the skin faces up. Press down firmly on the breastbone until it cracks. The chicken should lie flat.

STEP 3

Use your hands to cover the skin side with salt, then flip the chicken over and rub the underside with about 3 tablespoons of the wet rub. Place the chicken skin-side up on a wire rack and allow it to rest in the fridge overnight.

The next day:

STEP 1

Heat a grill to 400 degrees F and brush the grates with the reserved oil.

STEP 2

Tuck the chicken wing tips behind the breasts to prevent burning.

STEP 3

Grill the chicken, flipping it back and forth on the grill, making sure it doesn’t burn, until an instant-read thermometer inserted in the thickest part of the thigh reads 160 degrees F, about 45 to 50 minutes. Serve.

Photographer: Terry Brennan; Food Stylist: Besty Nelson

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