Put the Asian shallots
, galangal, lemongrass, lemon leaves, sesame seeds, chile powder
, 1 teaspoon salt, 1 teaspoon pepper, fish sauce, and honey in a large mixing bowl and mix together well. Add the chicken, rubbing the marinade over and under its skin. Cover and place in the refrigerator to marinate for 2 hours, or overnight for a better result.
Heat a barbecue
grill or char
grill pan to medium-high heat.
Add the chicken
and cook for 15 minutes for each side. Once cooked, place the chicken on a cutting board, skin-side up, and chop
the leg and breast into a total of eight pieces with a heavy cleaver
. Serve the chicken on a platter with some jasmine rice