09/02/2026
I desperately needed to BBQ today. I thought all morning about the many ways I could BBQ this thawed whole chicken, and finally decided to go the Vietnamese route and make Cơm Gà Rôti.
I BBQed the whole chicken on the Traeger Grills at 400°F for about an hour, and it turned out juicy, moist, and packed with the sweet, savory flavor I love. The chicken was so damn good!
I served it with red rice, which I made with rice, tomato paste, garlic oil, Maggi, and butter. That combination of the sweet and savory chicken with the garlicky, buttery red rice was absolutely delicious.
August was so busy I didn’t get to BBQ as much as I wanted. That will change with the start of September as things slow down a bit more!
Gà Rôti Ingredients:
1 whole spatchcock chicken (About 3 pounds)
4 tablespoons Golden Mountain Seasoning, or soy sauce
2 tablespoons monk fruit sugar, or regular sugar
2 tablespoons honey
1 tablespoon minced garlic
1 tablespoon minced shallot
1 teaspoon sesame oil
½ teaspoon black pepper
½ teaspoon white pepper
½ teaspoon of five-spice powder
Scallion Oil and Fried Shallots, for garnish
Red Rice
4-5 cups cooked Jasmine rice
3 tablespoons butter
4 minced garlic cloves
2 tablespoons tomato paste
1 tablespoon Golden Mountain Seasoning or soy sauce
Dipping Sauce Ingredients:
2 tablespoons Maggie Seasoning, or soy sauce
1-2 Thai chilies, chopped
