Vietnamese Style Grilled Five Spice Chicken

Method

1. In a mortar and pestle or small food processor combine the ginger, shallot, garlic and sugar and smash to form a paste.
2. Create a marinade by transferring the paste to a small bowl and whisking in the soy sauce, fish sauce, five-spice powder and a healthy dose of pepper.
3. Rinse the chicken pieces in cold water and pat dry. Place the chicken in a large, resealable zip-top bag and pour in the marinade. Toss the chicken inside the bag to cover evenly with the marinade and refrigerate for 12 hours or as long as overnight.
4. Prepare a charcoal or gas grill for direct grilling over medium heat. Remove the chickens from the bag and reserve the marinade in a small bowl.
5. Place the chicken pieces skin side down on the grill directly over the heat until the first side is nicely browned, about 11-12 minutes. Baste once or twice with the reserved marinade during the first stage of grilling. Turn, baste again and grill until the chicken reaches the internal temperature of 165°, about11-12 minutes longer. Do not baste chicken during the final 10 minutes.
6. Remove the chicken from the grill and let rest for at least 5 minutes before serving.