Step 1
Score the skin side of each piece of chicken 2 to 3 times about 1/8 inch deep.
Step 2
Whisk together the the juice of 1/2 lime 1 tablespoon fish sauce garlic 1 tablespoon rice vinegar Chinese five-spice powder 2 teaspoons hot chile paste ginger and soy sauce in a bowl. Pour into a resealable plastic bag. Add chicken coat evenly with the marinade squeeze out excess air and seal the bag. Marinate in refrigerator for 6 hours.
Step 3
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Step 4
Remove chicken halves from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Reserve marinade mixture in a small bowl.
Step 5
Whisk together the 1/3 cup rice vinegar juice of 1/2 lime 1 teaspoon fish sauce and 1 teaspoon hot chile paste in a small bowl. Set aside.
Step 6
Grill chicken skin-side down on the preheated grill for 2 minutes. Turn each piece brush with reserved marinade mixture and move to indirect heat.
Step 7
Grill brushing with glaze and turning ever 10-15 minutes until well-browned and meat is no longer pink in the center about 45 minutes total. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 180 degrees F (82 degrees C).
Step 8
Drizzle vinegar lime juice mixture over the chicken and serve.