Vietnamese Style Chicken Barbecue Featuring Brined Half Chickens

Vietnamese Style Chicken Barbecue

Three (3) Half Chickens
10 Cups Of Cold Water
¼ Cup Of Sea Salt
¼ Cup Of Light Brown Sugar
A Serrano Pepper Cut In Half
A Garlic Clove Cut In Half
A Teaspoon Of Fresh Ginger Roughly Chopped
Three Scallions Roughly Chopped
A Teaspoon Of Ground Ginger
A Teaspoon Of Onion Powder
A Teaspoon Of Garlic Powder
The Juice Of ½ Lime
A Teaspoon Of Sriracha Chili Sauce
A Teaspoon Of Honey
1/3 Cup Of Hoisin Sauce
¼ Cup Of Soy Sauce
A Teaspoon Of Sesame Oil

Into a large pot (big enough to hold the chicken and 10 cups of water), add the water, the brown sugar, and the sea salt. Put the pot on medium high heat. Whisk until the salt and the sugar are dissolved. Immediately remove the pot from the heat. Immerse all of the chicken into the brining liquid. Add the garlic, the fresh ginger, the Serrano pepper, and the scallions to the pot. Wrap the top of the pot tightly with plastic wrap. Refrigerate the chicken overnight. About an hour before cooking, remove the chicken from the brining liquid. Pat the chicken dry with a paper towel.

Combine the ground ginger, the onion powder, the garlic powder, the juice of 1/2 lime, the Sriracha chili sauce, the honey, the hoisin sauce, the soy sauce, and the sesame oil in a small pot. Put the pot on low heat. Whisk to combine all of the ingredients. Let the sauce cook on low heat for 10 minutes whisking occasionally.

Cook the chicken on a gas or charcoal grill (skin side up) on low heat covered for an hour and a half. Brush the sauce on the chicken during the last ten minutes of cooking. For extra crispy skin, cook the chicken with the skin side directly over the heat source (gas or hot charcoal) for 2-3 minutes. Cut up the chicken and serve with any leftover sauce for dipping.

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