Our last trip to Vina and Viet Hao markets didn't produce everything I've been wanting in the kitchen. So I ordered some Healthy Boy brand sweet soy sauce from Import Food. If you can't find it in Lincoln, they probably have it. I ordered quite an assortment of staples and I'm looking forward to some more Thai and Vietnamese dishes. But not to worry, Vung Tau is still on speed dial!
Last night I made a marinade for the chicken of oyster sauce, sweet soy sauce, garlic, fresh ginger, salt, pepper and satay seasoning from Penzeys. Rinsed the chicken in cold water, patted it dry with paper towels and put it in a dish deep enough to let the marinade cover it. Before I poured the marinade on, I rubbed the chicken with lime halves. The longer you marinate this, the better. If you're pressed for time, let it sit for at least two hours.
When I got home this evening, I quick thin sliced a cucumber, half a red onion and a whole deseeded jalapeno. In a bowl went a half cup cider vinegar, sugar and salt. Whisk this up till the sugar and salt are dissolved and toss in the veggies. Chill this in the fridge while your grill is heating and while cooking the chicken. I put the chicken skin side down right over the hot coals for no more than a minute to sear the skin and give it nice grill marks. Then moved it away from the heat, covered the grill and 40 minutes later it was done. Serve some sticky rice and sweet chili sauce with this and you'll love it.