Saigon Chicken

Originally from the Lemon Grass Restaurant's cookbook "The Best of Vietnamese & Thai Cooking". Have made a few changes. Use as a chicken marinade for the grill, or for oven roasted chicken and Cornish game hens.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 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 lb)  chicken, butterflied for roasting or 4  lbs chicken parts, for bbq or 2  Cornish hens

• Optional

•  to make marinade spicier add thai  bird chile (or more)

Directions

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.