Vietnamese Style Barbeque Chicken

Name: Vietnamese Style Barbeque Chicken
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6
Cuisine: Cusine

30 mins Prep

60 mins Cook

6 Serves

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Take this classic dish to the next level by utilising the whole chicken and packing it with an abundance of flavour through a fragrant marinade and a charred barbecued finish.

For the Chicken

1 whole chicken, about 1.5kg
3 cloves garlic, minced
2 stalks of lemongrass, finely chopped
2 limes, juiced
3 tbsp fish sauce
2 tbsp soy sauce
3 tbsp brown sugar
2 tbsp grapeseed oil

For the Salad Dressing

A handful of coriander
A handful of mint
A handful of Thai basil
1 cup bean sprouts
½ cucumber, sliced
1 large carrot, julienned
6 leaves butter lettuce
200g dried rice vermicelli, cooked as per packet
For the Salad Bowl
3 tbsp white sugar
¼ cup fish sauce
½ cup water
3 tbsp white vinegar
1 long red chilli, finely chopped
3 cloves garlic, minced

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1. To butterfly the chicken, place chicken breast-side down and using kitchen scissors or a sharp knife, cut on either side of the backbone to remove. If you’d like, you may also trim and discard the rib bones. Turn the chicken over and using the palms of your hands, firmly press the breastbone to butterfly open the chicken. Transfer to a tray.

2. To make the marinade add garlic, lemongrass, lime juice, fish sauce, soy sauce, brown sugar and grapeseed oil to a small bowl and mix until well combined. Pour over the chicken and massage with your hands to ensure it is thoroughly coated. Cover with cling wrap and set aside refrigerated to marinate for 1 hour or overnight.

3. Combine all the salad dressing ingredients in a medium bowl and stir until the sugar has completely dissolved. Taste and adjust the seasoning if you’d like.

4. Preheat a greased barbecue over medium to high heat. Place chicken onto the grill skin side up and cook for 20 – 30 minutes, until golden and starting to char. Reduce the heat and cook for a further 20 minutes until just cooked through. Remove from the barbecue and let rest for 10 minutes before slicing.

5. Serve the chicken on a large dish with the rice noodles and all the fresh salad ingredients. Drizzle over a generous amount of salad dressing and enjoy.