In a small food processor combine garlic,shallot, ginger, sugar and process to a paste. Transfer to a small bowl and whiske in the soy sauce, fish sauce, 5 spice powder and several grinds of pepper to make a marinade.
Place chicken in dish and pour marinade over the pieces. Cover and refrigerate for 8-12 hours. Bring to room temperature before cooking.
Remove chicken pieces from teh marinande, reserving the marinade and place skin side down on the grill rack. Grill until nicely browned (11-12 minutes) basting once or twice with the marinade. Turn and baste and grill until chicken juicies run clear (11-12 minutes) longer.
Goes good with light bodied beer.
Place chicken in dish and pour marinade over the pieces. Cover and refrigerate for 8-12 hours. Bring to room temperature before cooking.
Remove chicken pieces from teh marinande, reserving the marinade and place skin side down on the grill rack. Grill until nicely browned (11-12 minutes) basting once or twice with the marinade. Turn and baste and grill until chicken juicies run clear (11-12 minutes) longer.
Goes good with light bodied beer.
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