Experimenting…I did a simple wet rub with hoisin, Worcestershire and fermented bean sauce. It’s great for a quick meal, there’s no marinating needed, just rub and grill, the flavors get incorporated during the cooking. The sweet and savory profiles combine well with the char and a dash of lime juice for acidity.
Instructions: Combine 2 tbsp hoisin, 1 tsp Worcestershire sauce, 1.5 tbsp bean sauce, and 1 tbsp oil. Mix well and rub on the birds, making sure to get all the nooks. Don’t forget to remove the innards from the body cavity, you can sauce them too or save for another use. Heat your grill to ~425 degrees Fahrenheit, then sear each side for a couple minutes. Lower the heat/move the birds to a cooler part of the grill. Cover and indirect grill for about 20 minutes at 375 degrees, flip them halfway through and use the extra sauce to baste the birds. Carve and serve with fresh lime wedges, rice and vegetables.