KFC may be everywhere in Vietnam these days, but skip the fast food for the local version. Honey marinated then grilled over large flaming barbecues, the chicken legs, wings and feet served are unusually tender, while the skin stays crispy but not dry.
- In a bowl large enough to accommodate the chicken, combine all ingredients except the chicken and mix well. Add chicken and use your fingers to massage marinade into the meat, distributing the seasonings as evenly as possible. Marinate at room temperature for at least 30 minutes, or cover with plastic wrap and refrigerate for 2 hours.
- Prepare a medium-hot charcoal fire or preheat a gas grill to medium.
- Place chicken on grill rack and cook, turning every five minutes, until browned on both sides, with clear juices. If necessary, transfer meat to a 400-degree oven to finish cooking. You are looking for an internal temperature of approximately 165 degrees.