Spicy Spatchcock ChickenRecipe By: Kristen Eppich
Spatchcocking a chicken means removing the backbone and flattening it. It’s the best way to evenly cook a chicken on the grill, yielding uniformly juicy parts of the bird. If you aren’t comfortable spatchcocking the chicken yourself, ask your butcher to do it.
- 1 1⁄2 cups ginger ale
- 1⁄2 cup lightly packed brown sugar
- 1⁄4 cup unseasoned rice vinegar
- 3 tbsp hot chili paste, preferably sambal oelek
- 2 tbsp fish sauce
- 2 tbsp oyster sauce
- 1 whole spatchcocked chicken
- 3 tbsp vegetable oil
- 1 tbsp sesame oil
1. Whisk ginger ale with brown sugar in medium bowl until dissolved. Whisk in rice vinegar, hot chili paste, fish sauce and oyster sauce. Divide marinade in half and set aside.
2. Place chicken in shallow rimmed dish that it fits snugly into. Whisk vegetable and sesame oils into half of marinade and pour over chicken to coat. Cover and refrigerate for 2 hours, flipping once halfway through.
3. Place remaining marinade in small saucepan. Bring to boil, reduce heat and simmer until sauce is thick, syrupy and coats back of spoon. Remove from heat and set aside.
4. Prepare grill for indirect heat, with two burners set to medium and one burner off. Remove chicken from marinade and shake off excess; discard marinade. Place chicken on grill, skin side down, directly above burner that is off. Cook for 20 minutes. Flip chicken and baste with sauce. Cook for another 15 to 20 minutes or until instant-read thermometer inserted into thickest part of chicken reads 165ºF. Remove from grill and let rest for 10 minutes. Cut chicken into pieces and serve with extra sauce.