2 pound chicken fryer (breast, drumstick, thigh and wing)
1/3 cup Thai oyster sauce
6 cloves garlic (minced)
1 teaspoon black pepper
1 tablespoon Thai soy sauce
1 tablespoon sugar
1 teaspoon sea salt
1/4 cup minced lemon grass (optional)

Serves 4.

1. Thoroughly wash the chicken and pat dry with a paper towel. Combine oyster sauce, garlic, black pepper, soy sauce, sugar, salt, and lemon grass (optional) in a bowl. Mix ingredients together thoroughly and apply as a marinade to the chicken. Refrigerate for at least 15-20 minutes.

2. Grill over charcoal at medium-high heat for 30-40 minutes, turning occasionally to prevent burning. (If charcoal fire is not available, roast in 375-degree oven for 30-40 minutes.)

Remove from grill and serve with chili sauce for chicken or Gai Hor Bai-toey

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