We’ve transformed the restaurant classic into the ultimate salty-sweet cookout main course. Cutting the chicken in half and grilling it flat gets you super-crispy skin and a shortened cook time.
| Level: | Easy |
| Total: | 50 min |
| Active: | 50 min |
| Yield: | 4 servings |
Ingredients
- One 3- to 4-pound whole chicken
- Kosher salt and freshly ground black pepper
- Vegetable or neutral oil, for the grill grates
- 1/2 cup soy sauce, such as Kikkoman® Traditionally Brewed Soy Sauce
- 1/2 cup light brown sugar
- 1/2 cup Buffalo-style hot sauce
- 1 tablespoon rice wine vinegar, such as Kikkoman® Rice Vinegar
- 1 teaspoon red pepper flakes
- 2 scallions, sliced
- Flatbread, for serving
Instructions
- Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer’s guide for best results.) If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.
- To spatchcock the chicken: Use kitchen shears to cut out the backbone from the chicken. Lay the chicken breast-side down on a cutting board and use a large knife to cut through the breastbone but not into the flesh. Push the chicken down to flatten it. Cut the wings off at the third joint (at the wing tip). Line a plate with paper towels and put the chicken on it skin-side down to dry the skin. Sprinkle the non-skin side generously with salt and pepper.
- Oil the grill grates thoroughly. Put the chicken on the indirect-heat side of the grill skin-side down and top with a large cast-iron skillet. Cover the grill and cook until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees F and the skin is golden and very crisp, 35 to 40 minutes.
- Meanwhile, combine the soy sauce, sugar, hot sauce, vinegar and red pepper flakes in a medium bowl and whisk to combine.
- Remove the skillet from the chicken and put it on the direct-heat side of the grill (leave the chicken where it is). Pour the soy mixture into the skillet and bring it to a boil. Immediately transfer the chicken to the skillet with tongs and coat both sides in the sauce. Sprinkle with the scallions and serve with flatbread.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 729 |
| Total Fat | 43 g |
| Saturated Fat | 12 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 1 g |
| Sugar | 19 g |
| Protein | 55 g |
| Cholesterol | 202 mg |
| Sodium | 2824 mg |
Reviews
This was fantastic!! It did take a bit longer but otherwise I will follow exactly next time too. My chicken was huge and I’m learning a new grill but it took me about an hour and 10 minutes of initial cooking time.
I made sure my gas grill maintained 350 degrees and the chicken was not cooked through, I even left it on the grill longer because I got distracted with something else. I was not happy.
So Delicious!!! Cannot recommend this recipe enough—it is spicy and sweet and the chicken is fall-off-the-bone tender. Will definitely make this again!
Easy to make. The chicken was really juicy with crispy skin. I use my gas grill. Just enough heat. I will definitely make again.
great flavor all around will make it again.
Delicious
I made this exactly as directed and it was terrific. This has to be about the easiest chicken dinner you can put together. Great flavor. The heat level is not all that high, so even relatively spice averse people should be fine with it. Keep the sauce! Encourage people to add some to their plates to use as a dip for their chicken.
I wound up cooking mine in the oven. It still came out fantastic. Nice flavors.
This was fabulous! Just the right amount of spice and full of flavor!