Ginger-Garlic Half Chicken

Reprinted with permission from The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables by Tadashi Ono & Harris Salat, copyright (c) 2011. Published by Ten Speed Press, a division of Random House, Inc.
TOTAL TIME: 1 hr 5 min
Prep: 15 min
Inactive Prep: 15 min
Cook: 35 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1/2 cup soy sauce
  • 2 tablespoons sake
  • 2 tablespoons grated fresh ginger
  • 4 cloves grated garlic
  • 2 teaspoons tobanjan
  • 2 tablespoons packed brown sugar
  • 1 teaspoon salt
  • 2 half chickens (3 to 4 pounds total)
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Directions

Mix together the soy sauce, sake, ginger, garlic, tobanjan, brown sugar, and salt in a bowl to make the marinade. Pour three-fourths of the marinade into a baking dish or rimmed sheet pan; reserve the rest. Lay the chicken in the marinade and flip the halves 4 times to generously coat all over. Use a rubber spatula or your hands to make sure all the crevices are well coated. Marinate the chicken halves for 10 minutes, turning once.

Preheat a grill to medium. Grill the chicken, covered, for about 35 minutes. Start by grilling skin side down for about 2 minutes. Flip the chicken and brush on the reserved marinade. Flip the chicken about every 7 minutes, brushing on more marinade after each turn. The chickens are done when very juicy with meat pulling away from the bone. Rest the chicken for 5 minutes, cut into serving pieces, and serve.
Photograph by Todd Coleman (c) 2011

Recipe courtesy of The Japanese Grill

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  • on June 12, 2012

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    This was a quick and tasty grilled chicken recipe with a nice Asian flavor. I substituted dry sherry for the sake, Korean kochoojang (fermented soybean paste with red chili, and used drumsticks and thighs instead of chicken halves. A new taste different from the usual bbq.

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