Step 1

In a mortar and pestle or small food processor combine the ginger, shallot, garlic and sugar and smash to form a paste.

Step 2

Create a marinade by transferring the paste to a small bowl and whisking in the soy sauce, fish sauce, five-spice powder and a healthy dose of pepper.

Step 3

Rinse the chicken pieces in cold water and pat dry. Place the chicken in a large, resealable zip-top bag and pour in the marinade. Toss the chicken inside the bag to cover evenly with the marinade and refrigerate for 12 hours or as long as overnight.

Step 4

Prepare a charcoal or gas grill for direct grilling over medium heat. Remove the chickens from the bag and reserve the marinade in a small bowl.

Step 5

Place the chicken pieces skin side down on the grill directly over the heat until the first side is nicely browned, about 11-12 minutes. Baste once or twice with the reserved marinade during the first stage of grilling. Turn, baste again and grill until the chicken reaches the internal temperature of 165°, about11-12 minutes longer. Do not baste chicken during the final 10 minutes.

Step 6

Remove the chicken from the grill and let rest for at least 5 minutes before serving.