Grilled Herb-Marinated Chicken

• One 3-pound chicken, or chicken parts
• 1 cup fish sauce
• ¼ cup honey
• Juice of 4 limes, plus 2 limes for garnish
• 10 garlic cloves
• 2 bunches green onions
• 1 bunch cilantro, plus more for garnish
• 2 jalapeños
• ¼ cup canola oil, plus more for the grill

Chicken

Set the chicken with the breast side lying on a cutting board. Using kitchen shears or a cleaver, go up from the cavity of the chicken towards the neck, cutting on either side of the back bone to separate it from the ribs (save the backbone for your next batch of chicken stock). Turn the chicken breast-side up, place both your hands in the center of the breast plate and press down hard until you hear the breast bone snap; the chicken should be flattened at this point.

Marinade

Place the fish sauce, honey, lime juice, garlic, green onion, cilantro, jalapeño and ¼ cup oil in a blender.  Puree to a smooth consistency. Place the chicken and sauce in a large resealable plastic bag.  Marinate 4 o hours or overnight.

Grill & Serve

Prepare a medium-hot charcoal grill with hotter and cooler zones and use a paper towel and tongs to grease the grates with some of the canola oil. When the grill is hot, remove the chicken from the marinade and let any excess drip away. Do not pat dry. Place the chicken skin side down and grill for 5 minutes, being careful not to let it burn as the sugars from the honey will start to caramelize. Using tongs, flip the chicken and move to a cooler spot on the grill and continue to cook until it reaches an internal temperature of 165°F, 35 to 40 minutes (flip it about halfway through for even cooking).  Transfer the chicken to a cutting board and let it rest for 10 minutes.

Carve the chicken: cut the wing portion from the breast, cut the breast into 2 pieces, and separate the leg and thigh. Top with cilantro and lime wedges.