Live Open Fire Chicken
Get ready to experience flavor like never before with Kingsford® Signature Flavors paired with ingredients carefully curated from Asian cuisine.
Let's get grilling
Build a charcoal fire for both direct and indirect grilling, by situating Kingsford® Signature Flavors Briquets - Garlic Onion Paprika on only one side of the grill, leaving the other side empty. Preheat the grill to 350°F.
For the baste: In a saucepan, melt the butter. Combine with the soy sauce, brown sugar, vinegar, sambal oelek, chili paste, garlic, ginger and sesame oil.
Slice four deep diagonal slits into each side of the chicken cutting through the skin and into the meat (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. Put the chicken, skin side down, directly over hot charcoal. Cook over direct heat until the chicken skin starts to char, about 4 minutes.
Put the chicken, skin-side-up, in a 9 x 9-inch baking pan. Drizzle 1/3 of the baste over the chicken. Put the pan over indirect heat, away from the coals, close the grill lid and cook basting every 30 minutes. Cook until the internal temperature reaches 175°F, about 1 hour 15 minutes. Baste with the pan drippings and drizzle with honey before serving.
Kingsford® Signature Flavors Briquets - Garlic Onion Paprika
dark brown sugar
Korean chili paste (gochujang)
whole chicken, butterflied (about 3 to 3½ pounds)
Recipe created by World Champion Pitmaster Chris Lilly on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
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