Grilled Lemongrass Chicken

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  5 lbs Chicken, Whole
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  1 Lemongrass, Fresh(30g)
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  2 tbsp Honey
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  1 tbsp 1 tablespoon kosher salt
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  0.3 cup Brown Sugar, Light
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  0.3 cup Soy Sauce, Low Sodium
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  1 tsp Sriracha sauce
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  0.5 tsp Sesame Oil, Toasted
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  1 tbsp Garlic
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  1 Green Onion (Scallion)(100g)
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  2 tsp Ginger, Fresh Root
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  1 tbsp Vinegar, Rice
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  1 tbsp Fish sauce
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  2 tbsp Vegetable oil

Instructions

1. 1Pat the whole chicken dry with paper towels. In a food processor, combine the ginger, garlic, lemongrass, honey, vegetable oil, and salt; blend until a smooth paste forms. Rub the lemongrass paste evenly over all surfaces of the chicken, including under the skin.
2. 2Heat a large skillet or grill pan over medium-high heat and lightly oil the surface. Place the chicken breast side down in the pan and cook 5–7 minutes until the skin is golden brown and lightly charred. Flip the chicken breast side up, then reduce heat to medium-low, cover the pan, and continue cooking 40–50 minutes until the internal temperature of the thickest part of the thigh reaches 165°F on an instant-read thermometer and juices run clear. Transfer to a cutting board and rest uncovered for 10 minutes before carving.
3. 3While the chicken cooks, make the sriracha-brown sugar sauce in a small saucepan over medium heat. Combine the brown sugar, soy sauce, rice vinegar, sriracha, sesame oil, ginger, and garlic. Bring to a simmer and cook 8–10 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon. Remove from heat and let cool; the sauce will thicken further as it cools.
4. 4In a small bowl, whisk together the green onions, ginger, garlic, soy sauce, rice vinegar, fish sauce, and vegetable oil until combined. Set the scallion oil aside.
5. 5Carve the rested chicken into breasts, thighs, drumsticks, and wings. Divide the chicken evenly into 6 airtight containers while still warm.
6. 6Drizzle each portion with the sriracha-brown sugar sauce and scallion oil, or divide the sauces into separate small containers for dipping. Seal and refrigerate for up to 4 days.