Prep Time
Prep time: 20 minutes
Prep Time
Cook time: 20-25 minutes
Prep Time
4 people
  • 1 whole chicken split in half
  • 1/4 cup canola or vegetable oil


  • 2 inch piece of ginger
  • 4 garlic cloves
  • 2 Thai chilis or serranos
  • 1 green onion, sliced
  • 1/2 cup oyster sauce


  • 1 inch ginger
  • 2 garlic cloves
  • 2-3 Thai chilis
  • 1/4 cup fresh lime juice
  • 3 tablespoons sugar
  • 1/4 cup fish sauce


  • 1 head of lettuce
  • 1 bunch of mint
  • 1 bunch of cilantro
  • 1 pack rice noodles, cooked
  • To make the marinade, place the ginger, garlic and chilis together in a mortar and pestle and crush to a paste. Mix in the sliced green onion and oyster sauce until all combined.
  • Rub chicken with the marinade and leave in the refrigerator for at least 1 hour (better if overnight). Set aside any leftover marinade.
  • To make the dipping sauce, crush the ginger, garlic and chilis into a paste in the mortar and pestle then add the lime juice, sugar and fish sauce to combine. Set aside.
  • For the garnishes, wash the lettuce, mint and cilantro to be served on the side with the cooked noodles.
  • Preheat the grill on medium heat on all of the burners until the thermometer reads 400 degrees.
  • Rub chicken with oil before placing on the grill.
  • Grill chicken on each side, making sure to glaze with the leftover marinade and until the internal temperature of the chicken reads 160 degrees.
  • Let the chicken rest for 10 minutes before cutting into it.
  • Serve with the garnishes and make lettuce wraps to dip into the sauce.
Tip 01
Tip 01
When grilling your BBQ ginger chicken, you want to rub a little fat on the skin to create those satisfying grill marks and prevent the chicken from sticking to the grill. Be careful as too much oil will cause flames.
Tip 02
Tip 02
Grilling time can vary with the size of the chicken but using a thermometer is the best way to tell when a chicken is perfectly cooked. Place a probe thermometer in the thickest part of the chicken breast and cook until it reads 155-160 degrees. Take the chicken off the grill and let it rest for about 10 minutes. Carryover cooking will ensure the chicken reaches 165 degrees while preventing overcooking.
Tip 03
Tip 03
Make the sauce, garnishes and marinade ahead of time. That way, when you're ready for lunch or dinner, all you need to do is fire up the grill.