Ingredients
- • 2 pound chicken fryer (breast, drumstick, thigh and wing)
- • 1/3 cup Thai oyster sauce
- • 6 cloves garlic (minced)
- • 1 teaspoon black pepper
- • 1 tablespoon Thai soy sauce
- • 1 tablespoon sugar
- • 1 teaspoon sea salt
- • 1/4 cup minced lemon grass (optional)
Instructions
- Serves 4.
- Thoroughly wash the chicken and pat dry with a paper towel. Combine oyster sauce, garlic, black pepper, soy sauce, sugar, salt, and lemon grass (optional) in a bowl. Mix ingredients together thoroughly and apply as a marinade to the chicken. Refrigerate for at least 15-20 minutes.
- Grill over charcoal at medium-high heat for 30-40 minutes, turning occasionally to prevent burning. (If charcoal fire is not available, roast in 375-degree oven for 30-40 minutes.)
- Remove from grill and serve with chili sauce for chicken or Gai Hor Bai-toey
