"Delicious & Affordable Burmese BBQ: Grilled Duck & Chicken Street Food"

Prepare the marinade by combining soy sauce, fish sauce, minced garlic, grated ginger, and chopped lemongrass in a bowl.

Add coconut milk, brown sugar, lime juice, black pepper, and chili powder to the marinade and whisk until smooth.

Cut the chicken into pieces and place them in a large resealable bag or bowl.

Pour the marinade over the chicken, ensuring all pieces are well coated.

Seal the bag or cover the bowl and refrigerate for at least 2 hours, preferably overnight.

Preheat the grill to medium-high heat.

Remove the chicken from the marinade and let excess marinade drip off.

Brush the grill grates with vegetable oil to prevent sticking.

Place the chicken on the grill and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F.

Baste the chicken with leftover marinade during the last few minutes of cooking for added flavor.

Remove the chicken from the grill and let it rest for 5 minutes.

Garnish with chopped green onions and cilantro before serving.

Serve with lime wedges on the side.

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