1In a food processor combine shallot, ginger, sugar and garlic; mash to create a paste.
2Transform paste to a bowl and whisk in fish sauce, soy sauce, five-spice powder and some pepper.
3In cold water rinse the chicken and pat dry. Place the chicken in a zip bag and pour in marinade. Put the chicken in the bag and cover evenly. Refrigerate for 12 hours for a maximum of 24 hours.
4Prepare a grill for direct grilling over medium temperature. Remove chickens from the bag and reserve the marinade in a bowl.
5Place chicken pieces directly over the heat until the first side is well browned, about 12 minutes. Sprinkle twice with the reserved marinade during the first stage of grilling. Turn, sprinkle again and grill until it reaches the internal temperature of 165 degrees F, 12 minutes longer. Don't sprinkle any of the marinades for the final 10 minutes.
6Remove chicken from the grill. Before you serve them, let them rest for at least 5 minutes.