Cooking for 4 people
Ingredients
- 1
whole chicken, butterflied (about 3 to 3½ pounds)
-
Kingsford® Signature Flavors Briquets - Garlic Onion Paprika
- 6 tbsp.
butter
-
olive oil
-
kosher salt
- 1/3 cup
honey
- 6 tbsp.
soy sauce
- 5 tbsp.
dark brown sugar
- 3 tbsp.
rice vinegar
- 1 1/2 tbsp.
sambal oelek
- 1 tbsp.
Korean chili paste (gochujang)
- 1 clove
garlic, minced
- 1 tsp.
ginger
- 1 tsp.
sesame oil
1Food Prep
To create the baste, melt your butter in a saucepan. Add the rest of your baste ingredients and combine.
Slice 4 deep diagonal slits into each side of your chicken, cutting through the skin and into the meat. This should create 2 cuts in each breast and 2 cuts through each thigh/leg.
Coat the chicken skin with olive oil and season both sides with salt.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets.
Method: Two-Zone Method
Temp: 350°F (Medium Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your chicken skin side down, directly over the coals on the hot side of the grate. Cook your chicken for about 4 minutes, until the skin starts to char.
Remove your chicken from the grill and place it skin-side-up in a 9” x 9” baking pan. Drizzle ⅓ of the baste over your chicken.
Place the pan over indirect heat, away from the coals and close the grill lid.
Cook your chicken, basting every 30 minutes, until the internal temperature reaches 175°F. This should take about 1 hour 15 minutes.
Remove your chicken from the grill, basting it with the pan drippings and drizzling it with honey before serving.
Recipe created by World Champion Pitmaster Chris Lilly on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
