Ingredients
1 whole chicken or equivalent pieces, cut for frying
2/3 cup freshly squeezed lime juice
2/3 cup olive oil
1 Tbls. minced garlic
1 tsp. Vietnamese Chili Garlic Sauce
1/2 tsp. salt
1 Tbls. chopped fresh thyme
Freshly ground peppercorns
Preparation
Rinse chicken pieces in cold water. Pat dry. Marinate all pieces in a mixture of the other ingredients for approximately one hour in refrigerator (30 minutes will work if pressed for time). Turn or baste three or four times. Drain slightly and place on plate or tray. Cover both sides of each piece with more freshly ground pepper. Press pepper into chicken pieces. Have prepared a bed of medium-hot coals in a charcoal grill or turn a gas grill to medium-high heat. Put the chicken pieces on the grill, skin-side-down, and cook uncovered for about 30 minutes, turning several times until golden brown and cooked through.
