Lacquered Saigon Chicken On A Can

Total Time: 25 hrs 30 mins Preparation Time: 24 hrs Cook Time: 1 hr 30 mins

Ingredients

• 1/4 cup soy sauce
• 3 tablespoons rice or 3 tablespoons dry white
• 1 tablespoon asian dark sesame oil
• 2 garlic cloves, minced
• 1/2 teaspoon ground coriander
• 1/4 teaspoon chinese five spice powder
• 1/4 teaspoon ground cinnamon
• 1 (3 1/2-4 lb) chicken, whole
• 1 garlic clove, lightly smashed with the side of a cleaver
• 1 slice peeled fresh ginger, 1/4 inch thick, gently crushed with the side of a cleaver
• 1 (12 ounce) can
• spicy peanut sauce
• 2 cups wood chips, preferably apple or cherry

Recipe

• 1 make the marinade: place the soy sauce, , sesame oil, garlic, coriander, five-spice powder, and cinnamon in a large nonreactive bowl and whisk to mix.
• 2 remove the packet of giblets from the body cavity of the chicken and set aside for another use.
• 3 remove and discard the fat just inside the body and neck cavities.
• 4 rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towls.
• 5 place the garlic and ginger in the main cavity of the chicken.
• 6 place the chicken in the bowl with the marinade or place the chicken and marinade in a large resealable plastic bag.
• 7 let marinate in the refrigerator for 12-24 hours, turning the bird several times so it marinates evenly.
• 8 pop the tab off the can.
• 9 pour half of the over the soaking wood chips or chunks, if using or reserve for another use.
• 10 make 2 additional holes in the top of the can and set aside. remove the chicken from the marinade and discard marinade.
• 11 hold the bird upright, with the opening of the body cavity at the bottom, and lower it the can so the can fits into the cavity.
• 12 pull the chicken legs forward to form a sort of tripod, so the bird stands upright.
• 13 the rear leg of the tripod is the can.
• 14 tuck the tips of the wings behind the chickens back.
• 15 set up the grill for indirect grilling and preheat to medium.
• 16 if using a charcoal grill, place a large drip pan in the center.
• 17 if using a gas grill, place all the wood chips or chunks, if using, in the smoker box or a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.
• 18 when ready to cook, if using a charcoal grill, toss all the wood chips on the coals, stand the chicken upright in the center of the hot grate, over the drip pan and away from the heat.
• 19 cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180f), about 1 1/2- 1 1/2 hours.
• 20 if using a charcoal grill, you need to add 12 fresh coals per side after 1 hour.
• 21 if the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.
• 22 using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter. present the bird to your guests.
• 23 let the chicken rest for 5 minutes, then carefully lift it off the support.
• 24 take care not to spill the hot or othewise burn yourself.
• 25 halve, quarter, or carve the chicken and serve with spicy peanut sauce (you can buy it at the store or make from scratch).