Asian-Glazed Spatchcock Chicken
recipe

Asian-Glazed Spatchcock Chicken

5.0

If you’re tired of the same old BBQ chicken, try an Asian twist next time. This Asian-Glazed Spatchcock Chicken is slathered in a glaze that’s flavored with Chinese five spice, mirin, soy and teriyaki sauces. It’s a deep, dark glaze infused with the aroma and flavor of ginger and lots of other spices for an impressive meal that’s surprisingly easy ...

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Ingredients

Serves 2-4
For the Chicken
2
whole chickens
 
coarse salt
 
freshly cracked black pepper
 
freshly cracked white pepper
3-4
apple wood chunks
For the Asian glaze
3
ounces garlic-infused olive oil
4
ounces hoisin sauce
1
tablespoon minced garlic
1
tablespoon soy sauce
1
tablespoon teriyaki sauce
1
tablespoon mirin
1
tablespoon rice wine vinegar
1
tablespoon fish sauce
2
tablespoon fresh orange juice
1
tablespoon sesame oil
1/2
teaspoon siracha
1
teaspoon fresh minced ginger
1/2
teaspoon Chinese five spice
1/4
teaspoon ground mustard
For the Garnish
1/2
teaspoon sesame seeds
1
teaspoon finely sliced green onions

Ingredient Tips

MIRIN
Mirin is an essential condiment used in Japanese cuisine. It is a type of rice wine similar to sake, but with a lower alcohol content and higher sugar content. If you can’t find mirin, you can substitute with sake.
CHINESE FIVE SPICE
Available in most grocery stores, Chinese Five Spice is a spice mixture of five or more spices used predominantly in Chinese cuisines. While there are many variants, a common mix contains star anise, cloves, Chinese cinnamon, Sichuan pepper and fennel seeds.

Directions

Prep: 30 Minutes, Cook: 3 Hours
1

Spatchcock the chickens. Season both with salt and pepper on the skin side and the underside.

2

Preheat your grill to 350°F with charcoal on one side and no fuel on the other to create direct and indirect heat zones. Toss a couple wood chunks on top of the charcoal.

Hot Tip: Position the chickens as far from the direct heat as possible with the breasts facing away from the heat and the legs and thighs facing toward the heat.
3

Place the chickens on the grill, skin side down, over indirect heat. Close the lid.

4

Using a basting brush, brush with garlic-infused olive oil about 30 to 60 minutes into the cook time.

5

In a medium-size bowl, combine the hoisin sauce, garlic, soy sauce, teriyaki sauce, mirin, vinegar, fish sauce, orange juice, sesame oil, sriracha, ginger, Chinese five spice and ground mustard. Set aside.

6

At the 2-hour mark, brush chickens with the Asian glaze. Close the lid for 15 minutes to allow the glaze to thicken and caramelize.

Hot Tip: Asian glaze is not as thick as barbecue sauce and needs to be applied at least 2-3 times.
7

Re-apply the glaze every 15 minutes until the chickens reach an internal temperature of 160°F on an instant-read thermometer, about another hour.

8

Remove from grill and rest for 5-10 minutes. The internal temperature will continue to rise to the desired 165°F while the chickens rest.

9

Garnish with the sesame seeds and green onions.

10

Slice and serve alongside a Summer Salad with Bacon Wrapped Peaches.

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