Tickle ‘n Spank Chicken

© Katherine Stetson

To ensure a moist and fully cooked chicken, the breasts are baked in the oven and then finished off on a charcoal grill.

For four servings:

  • 4 bone-in chicken breast halves


  • 1/4 cup fresh lime juice
  • 1/3 cup peanut oil
  • 2 tablespoons brown sugar
  • 1 ½ tablespoons soy sauce
  • 1 ½ tablespoons fish sauce (available in the Asian food aisle)
  • 1 ½ tablespoons garlic chili paste (available in the Asian food aisle)
  • 3 garlic cloves, minced
  • 2 spring onions, white and green parts, ¼ inch slices


  • Nuoc Cham Sauce
  • ½ cup roasted peanuts, chopped
  • 2 cups prepared rice noodle vermicelli
  • sliced cucumbers
  • sliced tomatoes
  • ½ dozen small basil leaves
  • ½ dozen small mint leaves
  • shredded iceburg or romaine lettuce

In a large zipper bag, combine marinade ingredients and mix well.  Add chicken and refrigerate for 4 hours, turning bag occasionally to ensure beef is equally seasoned.

Prepare garnishes (except peanuts and vermicelli) and assemble on a large platter.  Refrigerate until ready to serve.

Preheat oven to 375 degrees.  Remove chicken from marinade and place on a rack on a cookie sheet.  Bake for 40 minutes.

Prepare and light a charcoal grill.  When coals are ready, grill the chicken until well browned on all sides.  Allow meat to rest, lightly tented with foil, for 10 minutes.  Serve breasts whole or sliced along with the garnish platter, the vermicelli, the sauce and peanuts

Copyright © Katherine Stetson, all rights reserved.