Marinating chicken overnight in this punchy combination of sauces and spices leaves you with a minimum prep dinner with maximum flavour. Serve with rice to soak up the delicious, zesty juices of the charred spring onion nuoc cham.
Using kitchen scissors, or a very sharp knife, butcher the whole chicken into pieces – legs, wings and breasts. Place all the chicken pieces in a shallow dish.
To make the marinade, mix together the ginger, fish sauce, brown sugar, turmeric & lemon juice. Pour the marinade over the chicken and use tongs to toss to coat. Cover and marinate for at least 30 minutes, or ideally overnight in the fridge.
To start preparing your spring onion nuoc cham dressing, add the lemon or lime juice, sugar, fish sauce, garlic & chillis in a bowl and mix to combine. Set aside.
Preheat the BBQ to a high heat. Place the chicken on the BBQ, skin side down, and grill for about 5 – 10 minutes, depending on how hot your grill is. Once you have a good sear on the skin side, flip the chicken pieces over and turn your BBQ temperature down to medium low. Cover and grill undisturbed for 20 – 30 minutes, until the chicken is cooked through and the juices run clear. Remove from the BBQ and leave to rest for about 10 minutes.
While the chicken is resting. Brush the spring onions lightly with oil and place on the grill to char for a few minutes each side. Remove from the BBQ, slice and mix into the nuoc cham dressing.
Place the chicken portions on a platter and drizzle over the nuoc cham before serving.