here's a stab at what's going on in this recipe. i'll have to dial this in in more detail for you to replicate this recipe and cook.
this was 2 boneless breasts (skin on, as i deboned them myself from split breasts. i use the rib carcass for soup stock here, along with the thigh bones, so you're going to get an incredible stock as a side benefit), and 7 boneless thighs, skin on.
first, i lightly salted the breasts and thighs.
next i added, fish sauce (3 Crabs brand, I usually use Red Boat but for some reason i was out. Red Boat is my preferred brand due to its high quality)
lime juice
soy sauce
brown sugar
neutral oil
rice vinegar
black pepper - heavy dosing
gran garlic - heavy dosing
red pepper flakes - to your taste
combined all these ingredients and marinated the chicken for 30 minutes on the countertop.
the preferred marinate time is 8 hours or overnight. the chicken will absorb a lot of flavor when you pre-salt it. that allows the protein strands to open up and drink in the marinade liquids/flavors.
using high hear, sear the chicken pieces, skin side down. PAY ATTENTION as it will burn due to the brown sugar in this recipe. then flip to sear the meat side.
after seared, move to indirect, high heat, 400F, and cook through which should run around 30 minutes. breasts should be pulled at 155F, then rested, and thighs should be 175F, and then rested.
this recipe and method produced VERY crispy skin. the flavor profile is a very good balance of sweet, salty and slight heat.
this can easily be a skewered meal and served for large gatherings. who doesn't like meat on a stick?
this goes well with thinly sliced green onions (scallions), fresh cucumbers, tomatoes, daikon radish, shredded cabbage and julienne carrots and of course, white or fried rice!
you can turn these into fusion tacos too. chop the cooked chicken up and layer into a tortilla, add some cilantro, cabbage, julienne cukes, chopped tomatoes and top with some sambal and lime.
it'll take me some time to build the actual recipe. my personal time is becoming very tight right now and will free up after Aug 1. but after Aug 1, i'll have new recipes from Rome, Greece and Spain to cook and share.
