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Babalawo Sérgio Ifá Adebá Meji

@babalawosergiolopes

3 months ago

Posted On: July 7th 2026, 11:18 pm

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Charcoal-Roasted Fish Sauce Chicken with Chili Dust

Serves 4

Chicken

1 whole chicken, 3–3¾ lb, spatchcocked
2 tsp fine sea salt
1¼ tsp sugar
¾ tsp MSG
1 tsp garlic powder
¾ tsp onion powder
1 tsp ground black pepper
1 Tbsp neutral oil

Fish Sauce Glaze

2½ Tbsp fish sauce
¼ cup packed light brown sugar
1 Tbsp honey
1 Tbsp lime juice
1 Tbsp finely minced garlic
1 tsp neutral oil

Chili Dust

1½ Tbsp Vietnamese chile powder
1½ tsp sugar
¾ tsp MSG
⅓ tsp fine sea salt
⅔ tsp garlic powder
½ tsp ground black pepper

Instructions

1. Pat the chicken dry. Mix the salt, sugar, MSG, garlic powder, onion powder, and black pepper. Season the chicken evenly on both sides and refrigerate uncovered for 45–60 minutes.

2. For the glaze, heat the oil in a small pan over medium-low heat. Add the minced garlic and cook until fragrant. Add the fish sauce, brown sugar, and honey. Simmer for 2–3 minutes, stirring until the sugar dissolves and the glaze slightly thickens. Remove from the heat and stir in the lime juice

3. Mix all the chili dust ingredients together and set aside.

4. Set up your grill for indirect cooking at 375–400°F. Rub the chicken with oil and roast skin-side up for about 35–50 minutes.

5. When the breast reaches around 150–155°F, brush generously with the fish sauce glaze. Cook for 3–4 minutes, glaze again, then cook for another 2–3 minutes.

6. Increase the heat to around 425–450°F for the final few minutes, until the glaze is glossy, caramelized, and lightly charred.

7. Remove the chicken when the breast reaches around 160°F and the thighs are at least 165°F.

8. Brush with one final light coat of glaze, sprinkle generously with chili dust, and rest for 10 minutes before carving.

#vietnamese #grilledchicken

Babalawo Sérgio Ifá Adebá Meji

@babalawosergiolopes

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