We took our favorite marinade for chicken wings as the base for this grilled spatchcock chicken recipe. This has a great kick to it and a bit of sweetness from the brown sugar that cooks down with the soy and Sambal Oelek Sauces.
- 2 3-4 pound fresh chicken, spatchcocked (backbone removed by your butcher)
- 1 cup light brown sugar
- 1 cup soy sauce
- 1 cup Sambal Oelek Sauce
- 4 jalapeños sliced, seeds and all
- 8 large sprigs of rosemary
- Marinate the chicken 24 hours in advance: lay the bird flat on a baking sheet. Pat dry and liberally add salt and pepper to both sides, then set aside in the refrigerator.
- In a sauce pan over high heat, add the brown sugar, sauces and jalapeños, bring to a boil then lower to simmer for 10 minutes. Put in a bowl in the refrigerator until it is cooled. Take the chickens and put in a gallon zip-lock bag, add the marinade w/ jalapeños and close, let rest over night.
- It’s grill time. Turn one half of your gas grill on medium-high, while the other half should remain off. If you are using a charcoal grill, look up the best way to have both direct and indirect heat for grilling. Weber has a quality site for this.
- Take the bird out of the bag and grill breast-down over direct heat for ten minutes, then flip and put on indirect heat over the rosemary sprigs with the lid closed for 45 minutes to an hour, depending on size. Be sure to liberally baste the chicken with the sauce every 10 minutes.
- At the 45 minute mark, check to see when the temperature gets to 150 degrees, then wrap in tinfoil. After 10 minutes, remove from tinfoil and let sit for 5 more, then carve with a very sharp knife.