Vietnamese Honey Grilled Chicken

Deep brown lacquered skin, glossy and sticky to the touch. The meat remains juicy and falls off the bone, infused with the earthy scent of five-spice and the sweetness of honey.

• Prep time: 20 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 486
• Protein: 34 g
• Carbs: 16 g
• Fat: 36 g

Ingredients

• 4 piece Chicken leg ( skin-on )
• 3 tbsp Honey ( liquid )
• 2 tbsp soy sauce ( light )
• 1 tbsp fish sauce
• 1 tbsp Sesame oil
• 3 piece Garlic ( finely minced )
• 2 piece Shallot ( minced )
• 1 tsp five spice powder
• 1 pinch Black pepper ground
• 1 tbsp Maltose syrup ( slightly warmed to facilitate mixing )

Instructions

1. Preparation of the glaze

   In a bowl, mix the honey, maltose syrup, soy sauce, fish sauce, sesame oil, and five-spice powder. Add the garlic and shallots. The marinade should be syrupy and coat the back of a spoon.

2. Preparation of the chicken

   Score the skin and flesh of the chicken thighs with the tip of a knife. These incisions allow the marinade to penetrate to the bone for uniform flavor.

3. Marinating

   Massage the chicken with the preparation. Let rest in the refrigerator for at least 2 hours. The skin should soak up the dark pigments from the soy sauce.

4. Roasting and glazing

   Place the chicken on a rack in the oven at 200°C. Brush with the remaining marinade every 10 minutes. The skin should caramelize without burning until it becomes crispy.

Chef's tips

• Use a rack over a tray for roasting: heat must circulate all around the chicken for an evenly crispy skin.
• Let the chicken rest for 5 minutes after taking it out of the oven to allow the juices to settle in the meat.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat in the oven to maintain the skin's crispness.