Garlic Soy Grilled Spatchcocked Chicken
Juicy, smoky, and packed with bold flavors, Garlic Soy Grilled Spatchcocked Chicken combines a savory garlic-soy marinade with crispy skin and tender meat. Perfect for summer grilling or an impressive dinner at home.
Ingredients
- Whole Chicken: 1 (3–4 pounds) – Spatchcocked for even cooking and faster grilling.
- Soy Sauce: ½ cup – Provides deep, savory umami flavor.
- Garlic: 6 cloves, minced – Infuses bold aroma and taste.
- Brown Sugar: 2 tablespoons – Balances the saltiness with a hint of sweetness.
- Rice Vinegar: 2 tablespoons – Adds tang and brightness.
- Sesame Oil: 1 tablespoon – Lends nutty, rich undertones.
- Fresh Ginger: 1 tablespoon, grated – Adds warmth and spice.
- Black Pepper: 1 teaspoon – For a mild kick.
- Green Onions: 2, chopped – Fresh garnish for serving.
Instructions
- Preheat Your Equipment: Heat grill to medium (375°F) or oven to 400°F.
- Combine Ingredients: In a bowl, whisk soy sauce, garlic, brown sugar, rice vinegar, sesame oil, ginger, and pepper.
- Prepare Your Cooking Vessel: Spatchcock chicken by removing backbone and flattening. Pat dry, place in dish, and coat with marinade. Marinate at least 1 hour or overnight.
- Assemble the Dish: Place chicken skin-side up over indirect heat on grill (or baking sheet for oven).
- Cook to Perfection: Grill 35–40 minutes, flipping halfway, until internal temp reaches 165°F. Roast 40–45 minutes in oven if not grilling.
- Finishing Touches: Move chicken over direct heat for 2–3 minutes per side to crisp skin. Rest 10 minutes before slicing.
- Serve and Enjoy: Carve and garnish with green onions.
Notes
- Dry the skin well before cooking to ensure crispiness.
- Marinate overnight for maximum flavor infusion.
- Cook over indirect heat first, then crisp over direct heat.
- Always let chicken rest before carving to keep it juicy.
Find it online: https://dishmio.com/garlic-soy-grilled-spatchcocked-chicken/