recipe
Asian-Glazed Spatchcock Chicken
5.0
This spatchcock chicken takes on the wonderful smoked flavor before being slathered in an amazing Asian sauce. The skin is firm if not crispy in places and the meat tender and juicy. If you’re tired of the same old BBQ chicken, try an Asian twist next time.Spatchcocking is a great way to speed up the grilling process of a chicken and increase the...
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Ingredients
For the chicken
2
whole chickens
 
coarse salt
 
freshly cracked black pepper
 
freshly cracked white pepper
For the Asian glaze
3
ounces garlic-infused olive oil
4
ounces hoisin
1
tablespoon garlic, minced
1
tablespoon soy sauce
1
tablespoon teriyeki sauce
1
tablespoon miring, can substitute sake
1
tablespoon rice wine vinegar
1
tablespoon fish sauce
2
tablespoon fresh orange juice
1
tablespoon sesame oil, can substitute garlic-infused olive oil
1/2
teaspoon siracha
1
teaspoon fresh ginger, minced
1/2
teaspoon Chinese five spice
1/4
teaspoon ground mustard
For the garnish
1/2
teaspoon sesame seeds
1
teaspoon green onions, finely sliced
Ingredient Tips
Garlic-Infused Olive Oil
The oil will add flavor and help tighten up the skin. If you can’t find garlic-infused oil, use regular oil. It won’t add any extra flavor, but it will help brown the chicken and firm the skin.
Asian Glaze
The glaze will not be as thick as barbecue sauce and will require at least two slathers. A third one, however, is perfectly acceptable. And remember, by closing the lid, the glaze will thicken and caramelize.
Directions
30 Minutes for Prep, 3 Hours for Cook
1
Spatchcock the chicken. Then lay the chicken flat, seasoning the underside with salt and pepper before flipping over and seasoning the skin side.
2
Prepare the grill for two-zone grilling with charcoal and smoke wood on one side and your chicken on the other. The target temperature inside the grill is 325-350 degrees Fahrenheit. Place the chickens on the grill and close the lid.
Hot Tip: Place the chickens as far from the heat as possible. Make sure to breasts face away from the heat. The dark meat on the legs and thighs can better withstand the higher temperature.
3
At 30 minutes and 60 minutes, brush with garlic-infused olive oil. At the 90-minute mark, combine the rest of the ingredients glaze ingredients with oil.
4
At the 2-hour mark, brush the Asian glaze on the spatchcocked chickens. Close the lid for 15 minutes and re-apply the glaze.
5
Repeat the process of glazing the chickens until they reach an internal temperature of 160 degrees, which should be around the 3 hour mark.
6
Remove from the grill and allow to rest for 5-10 minutes. The chickens should continue to cook to the desired 165 degrees while they rest.
7
Garnish with the sesame seeds and green onions. Slice and serve.
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