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Naomi Aramburo

@naomi_a.e

3 months ago
Photo by Naomi Aramburo on July 23, 2026. May be an image of raft.
Photo by Naomi Aramburo on July 23, 2026. May be an image of raft.
Photo by Naomi Aramburo on July 23, 2026. May be an image of raft.
Photo by Naomi Aramburo on July 23, 2026. May be an image of raft.
Photo by Naomi Aramburo on July 23, 2026.
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Posted On: July 23rd 2026, 08:51 pm
Comments (8)
sky.records_ 3 days ago

sky.records_

❤️❤️

sky.records_ 3 days ago

sky.records_

Check inbox 📩

sky.records_ 3 days ago

sky.records_

Send your post 📩

global_travel_hub_ 3 days ago

global_travel_hub_

Can we share it message us

jessi_alejandraam 3 months ago

jessi_alejandraam

Amo

jessi_alejandraam 3 months ago

jessi_alejandraam

😍😍😍

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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
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