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iNGREDIENTS
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1 whole chicken, butterflied (about 3 to 3½ pounds)
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Kingsford® Signature Flavors Briquets – Garlic Onion Paprika
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6 tbsp. butter
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olive oil
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kosher salt
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¼ cup honey
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6 tbsp. soy sauce
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5 tbsp. dark brown sugar
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3 tbsp. rice vinegar
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1 ½ tbsp. sambal oelek
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1 tbsp. Korean chili paste (gochujang)
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1 clove garlic, minced
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1 tsp. ginger
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¾ tsp. sesame oil
Baste
direction
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When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
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Place your chicken skin side down, directly over the coals on the hot side of the grate. Cook your chicken for about 4 minutes, until the skin starts to char.
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Remove your chicken from the grill and place it skin-side-up in a 9” x 9” baking pan. Drizzle ⅓ of the baste over your chicken.
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Place the pan over indirect heat, away from the coals and close the grill lid.
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Cook your chicken, basting every 30 minutes, until the internal temperature reaches 175°F. This should take about 1 hour 15 minutes.
- Remove your chicken from the grill, basting it with the pan drippings and drizzling it with honey before serving.