GRILLED HALF CHICKEN with FISH SAUCE CARAMEL
Michael Symon
Grilled half chicken glazed with fish sauce caramel, finished with scallions and cilantro, and paired with Michael’s favorite bourbon cocktail.
September 25, 2026
Serves 2
INGREDIENTS
½ chicken
1 c brown sugar
1 shallot, chopped
¼ c fish sauce
2 tbl chili crunch
¼ c soy sauce
2 scallions for garnish
½ c cilantro for garnish
DIRECTIONS
Place the chicken on the cool side of the grill, skin side up. Cook for 15 minutes, brush skin with caramel sauce, then flip chicken.
In a saucepan, place brown sugar with 1 tbl water to help melt the sugar. Add the shallot, fish sauce, chili crisp, and soy; allow to come to a boil and reduce slightly.
Baste chicken on both sides; cook until internal temperature reaches 160° and skin is brown.
Use sliced scallions and chopped cilantro as a garnish over chicken.
MICHAEL’S FAVORITE BOURBON COCKTAIL
2 oz River Roots Bourbon (or your favorite)
2 oz Amaro
2 tbl cold brew coffee
Splash of orange soda
Mix all the above; serve over ice.