Saigon Chicken

• Marinade
• 1/2 lime, juice of
• 1/2 lemon, juice of
• 2 shallots
• 6 garlic cloves
• 1/4 cup lemongrass
• 2 tablespoons fish sauce
• 3 tablespoons soy sauce
• 1 teaspoon black pepper
• 1 -2 teaspoon hot ground chili paste
• 1/4 cup honey
• 1/4 cup vegetable oil (peanut preferred)
• Chicken
• 1 4 lbs chicken parts, for bbq or 2 Cornish hens
• Optional
• to make marinade spicier add thai bird chile (or more)

1. Mince marinade ingredients by hand or process in food processor.
2. Marinate chicken at least 2 hours, or overnight in the refrigerator.
3. If roasting entire chicken, can put an onion and a lemon inside chicken. Roast at 350 approximately 1 hour with occasional basting.
4. If barbecuing pieces, baste with marinade and cook until it is as you like. I tend to cook long over medium-low coals with mesquite chips.

marinade, lime, lemon, shallots, garlic, lemongrass, fish sauce, soy sauce, black pepper, hot ground chili paste, honey, vegetable oil, chicken, chicken, marinade spicier

Taken from www.food.com/recipe/saigon-chicken-123277 (may not work)