1 cup mixed fresh citrus juice (such
as sour orange, grapefruit, and/or lime)
½ cup soy sauce
⅓ cup distilled white vinegar
¼ cup sugar
1 3½–4-pound chicken, halved,
backbone removed
Kosher salt
Dipping Sauce And Assembly
1 lemongrass stalk, top third removed
2 shallots, halved
2 scallions, dark green tops removed
1 red chile (such as Fresno)
4 garlic cloves, unpeeled
1 1-inch piece ginger, peeled, very
finely chopped
2 tablespoons fish sauce
2 tablespoons fresh lime juice
1 teaspoon sugar
1 pomelo
Cilantro sprigs (for serving)
Directions
Chicken
Combine garlic,
ginger, citrus juice, soy sauce, vinegar, and sugar in a medium bowl. Place
chicken halves in a large resealable plastic bag and pour in marinade. Seal
bag, pressing out any air. Chill at least 12 hours and up to 2 days.
Place rack in top
third of oven; preheat to 425°. Remove chicken from bag; discard marinade. Pat
chicken dry with paper towels; season lightly with salt.
Roast chicken on
a foil-lined rimmed baking sheet until deep brown and cooked through, 30–40
minutes.
Dipping Sauce and Assembly
Bruise lemongrass
stalk by lightly crushing with a rolling pin. Bring lemongrass and ½ cup water
to a boil in a small saucepan. Remove from heat and let sit until very
fragrant, 8–10 minutes; strain lemongrass infusion into a large measuring
glass.
Meanwhile, heat a
large skillet, preferably cast iron, over medium-high. Toast shallots,
scallions, chile, and garlic, tossing occasionally, until dark brown in spots,
8–10 minutes. Let cool. Remove skins from garlic and coarsely chop garlic with
shallots, scallions, and chile.
Add garlic,
shallots, scallions, chile, and ginger to lemongrass infusion. Stir in fish
sauce, lime juice, and sugar.
Using a sharp
knife, remove peel and white pith from pomelo; discard. Working over a medium
bowl, cut along sides of membranes to release segments. Squeeze juice from
membranes into bowl; discard. Tear segments into large pieces. Mix into dipping
sauce.
Transfer chicken
to a platter, spoon some dipping sauce over, and top with cilantro. Serve with
remaining dipping sauce alongside.
