Categories: Grilling
Ingredients
- 4 lb. whole chicken
- 3 tbsp soy sauce
- 3 tbsp canola oil
- 1/4 cup ketchup
- 3 tbsp corn syrup
- 1 1/2 tbsp apple cider vinegar
- 1 tsp grated garlic
- 1/2 tsp crushed red pepper
- 1/2 tsp kosher salt, divided
- 2 bunches scallions, trimmed
- 1 red bell pepper
- 1 yellow bell pepper
- Cooking spray
- 1/4 cup firmly packed fresh cilantro leaves
- 1 tbsp toasted sesame seeds
Directions
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Place chicken, breast side down, on a cutting board. Using kitchen shears, cut along both sides of backbone; remove and discard backbone. Turn chicken breast side up; press firmly against breastbone with heel of you hand, playing chicken open and flattening it slightly, butterfly style. Trim excess fat. Combine soy sauce and oil in a large Ziploc bag; add chicken. Seal bag; chill 1-2 hours. Drain chicken; discard marinade. Pat chicken dry.
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Whisk together ketchup, corn syrup, vinegar, garlic, crushed red pepper, and 1/2 tsp salt until smooth. Set aside.
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Preheat a grill to high. Place chicken, breast side down, on oiled grates over lit side of grill. Grill chicken, uncovered, rotating (but not flipping) often, until skin is crispy, 6-8 minutes. Place chicken, breast side up, over unlit side of grill, and grill, covered, until cooked through, about 35 minutes.
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About 10 minutes before chicken is done, coat scallions and bell peppers with cooking spray. Grill, turning often, until lightly charred, 4-5 minutes for scallions and 6-7 minutes for bell peppers. Transfer veggies to a cutting board. Cut scallions into 2-inch pieces, and cut bell peppers into strips.
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Arrange grilled veggies on a serving platter; sprinkle with remaining 1/2 tsp salt. Place chicken on top of veggies, and brush chicken with 1/4 cup sauce. Sprinkle evenly with cilantro and sesame seeds, and serve with remaining sauce.