The new Bus Stop Chicken recipe starts with a mountain of garlic, lemongrass, fish sauce, soy sauce, coriander seed, black pepper seed, palm sugar, and thick soy sauce. Pound it all together with a mortar and pestle.

It takes a while to get everything well blended, but you’ll know when you’re done. When you’ve got a fine mix that’s thick but not soupy, rub it all over the chicken. Go ahead and cut the skin in places and shove it in underneath the skin as well.

Let that sit overnight, and then in the morning take it out and put it on a grill at about 300 degrees. I use my Green Mountain Grill smoking pellets using hickory smoke. Cook it slowly, flip it once, and then flip it again.It takes about 45 minutes to an hour to get just the right amount of cook and crispy on the skin.The crispy skin is an essential part of this chicken recipe. An order should serve easily two to three people.